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Curried Parsnip and Spring Onion Soup 1.6 Litre

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Curried Parsnip and Spring Onion Soup 1.6 Litre
Author: Lesley Smith
Ingredients
  • 100g Spring Onions (Chopped. I also use the green stems.)
  • 100g White Onions (Chopped)
  • 500g Parsnips (Peeled and Chopped)
  • 1 Vegetable Stock Pot
  • 1 Curry Stock Pot ((or use 2 teaspoons of curry powder))
  • 900ml Boiling Water (Or up to the 1.6 Litre fill level.)
  • 1 tablespoon Olive Oil
  • Salt and Pepper (To Taste.)
  • Crushed Chillies (To Serve. If you dare..)
Method
  1. Saute your spring onions and white onions in the olive oil, vegetable stock pot and curry stock pot until the onions are soft.
  2. Add the onions, parsnips and boiling water to your soup maker.
  3. Select the smooth setting for a rich soup. Optionally, you can add some cream after cooking for a more luxurious soup.
3.2.2925

 

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