Easy Curried Parsnip Soup with Chilli Oil
Nothing says Winter like a bowl of warming soup, and this easy curried parsnip soup with chilli oil will warm you from your nose to your toes!
Servings: 4
Calories: 182kcal
Equipment
- Medium sized casserole/saucepan with lid
- Standalone or stick blender
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 sticks of celery diced
- 1 garlic clove crushed
- 500 g parsnip large dice
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1 tsp medium curry powder
- 1/2 tsp fresh ginger grated
- 1 bay leaf
- 800 ml hot stock vegetable or chicken
- chilli oil homemade or bought
Instructions
- Heat 2 tbsp of olive oil in a large casserole/saucepan and add the diced onion and celery. Cook for 6-8 minutes over a medium heat until turning translucent, stirring now and then. Then add the crushed garlic and cook for another minute.
- Add your diced parsnip and all the herbs and spices to the pan, stir everything, then pour in the hot stock. Bring to a simmer, cover with a lid, and cook for 25 minutes.
- Remove the bay leaf and blend the soup, either in a standalone blender or with a stick blender. Return to the dish and season. Serve in bowls drizzled with chilli oil to your taste.
Notes
- It's great to make your own chilli oil at home, and it's super simple. However, I also like Chiu Chow Chilli Oil by Lee Kum Kee, which you can find in many shops.
- Feel free to omit the chilli oil if the soup already has enough heat for your taste.
- If you prefer a sweeter hit of chilli, then you can drizzle hot honey on top of the soup instead.
Nutrition
Calories: 182kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 811mg | Potassium: 537mg | Fiber: 7g | Sugar: 9g | Vitamin A: 442IU | Vitamin C: 24mg | Calcium: 59mg | Iron: 1mg