1large potato(or 2 medium potatoes) peeled and diced
1tablespoongaram masalaor curry powder
3½cups(828ml) vegetable stock
½cup(118ml) coconut milk
saltto taste
freshly ground black pepperto taste
Instructions
Heat oil in a saucepan. When the oil is hot, add in the onion and sauté for 5 minutes.
Then add garlic, parsnip, apple, and potato, stir and cook for a couple of minutes.
Add in the garam masala powder and stir until fragrant.
Pour in the stock, stir, cover with a lid and cook for about 20 minutes.
Open the lid, stir in the coconut milk, adjust seasonings, and simmer for about 2 minutes.
Remove from heat and allow the soup cool down before blending to your desired smoothness.
Notes
Choose the best parsnips for the best cooking results. Choose firm, heavier parsnips that are white with no major brown patches.
Peel and chop your parsnips and apples evenly. This helps them cook at the same rate and ensures a consistent texture.
Allow the parsnips and apples to sauté until they start to develop a bit of color. This caramelization enhances their natural sweetness, adding depth to the soup's flavor.
The Parsnip Soup can be really hot, so make sure it cools down before you blend it.
Use a hand held blender for ease or decant it into a table top blender to purée (after it has cooled down).
If you want a thicker soup, then add an extra parsnip before you purée.
I love creamy thick soups, if you prefer thinner soups, add another cup of water, broth or stock.
There are 7 Blue Plan SmartPoints in one serving of this.