• 40minutes
  • 213calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 onion

  2. 450 g parsnips

  3. 225 g carrots

  4. 2 tablespoons olive oil

  5. 1 tablespoon curry powder

  6. 350 ml vegetable stock

  7. 300 ml skim milk

  8. salt and pepper

Instructions Jump to Ingredients ↑

  1. Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.

  2. Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute.

  3. Stir in the stock and milk. Season with salt and pepper.

  4. Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.

  5. Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock.

  6. Reheat gently to serve.


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