Curried parsnip soup with coriander pesto
Serve hot with a dollop of coriander pesto to melt into the soup
|1 Tbsp||Olive oil|
|2||Onions, medium, coarsely chopped|
|2 cloves||Garlic, chopped|
|2 Tbsp||Curry powder, medium-heat|
|500 g||Parsnips, peeled and cut into chunks|
|4 cups||Chicken stock|
|1 to taste||Salt & freshly ground pepper|
|¼ cup||Coriander pesto|
|400 g||Agria potatoes, floury, peeled and cut into chunks|
- Heat a large saucepan, then add oil and butter to melt. Add onion and cook over a gentle heat for 10 minutes until softened. Add chopped garlic and curry powder and fry for 1 minute.
- Add chunks of parsnip and potato, and chicken stock. Bring to the boil then simmer, covered, for 20 minutes or until vegetables are tender.
- Blend in batches to form a smooth liquid. Season with salt and pepper to taste. Reheat to serve hot with a dollop of coriander pesto (available from supermarkets) to melt into the soup.