This super creamy curried parsnip soup is the perfect combination of sweet, savoury silky deliciousness in one bowl. The aromatic flavours awaken your tastebuds and the added optional serving of single cream enhances its richness and makes the dish a little more indulgent.
1 small yellow onion, roughly chopped
2 medium sized parsnips, peeled and cut into small chunks
3 cloves of garlic
1 medium sized potato, peeled and cut into small chunks
1/2 tsp turmeric
1/2 tsp cumin
1/2 medium curry powder
1/4 tsp ground coriander
1 tbsp olive oil
600ml vegetable stock
Single cream (optional)
Salt and pepper (to taste)
Fry the onion and garlic in the oil on medium heat for 2 minutes.
Add all the seasonings, including the salt and pepper and mix.
Then add the potato and parsnip and thoroughly mix again.
Pour in the stock and leave to simmer for 10-12 minutes or until the potatoes are cooked through.
Remove from the heat and using a hand blender blitz the soup until silky smooth. If the consistency is too thick for your liking then add a splash of water to loosen it up.
Best served hot and with a small splash of single cream.
A scrumptiously creamy chicken and vegetable soup, full of nutrients and flavour. I absolutely love the colour of this dish, the small amount of saffron used really punches up the flavour and complements the coconut milk and curry powder beautifully.
1 white onion, finely chopped
1 large carrot, peeled and cut into chunks
1 chilli, chopped and deseeded
1 sweet pepper, cut into chunks
3 cloves of garlic, finely chopped
2 diced chicken breasts
1 can (400ml) coconut milk
1/2 tsp ground coriander
1 flat tsp curry powder
1 tsp paprika
250ml chicken stock
Pinch of saffron
1 large potato, peeled and cut into chunks
2 tbsp olive oil
Salt and pepper to taste (optional)
In a pan, fry the onion and garlic in the olive oil until soft.
On a medium-low heat add the pepper and chilli and fry for a couple of minutes.
Add the chicken, curry powder, paprika, coriander and fry for 2-3 minutes.
Add the carrot and potato and give it a mix.
Spinkle on the saffron, pour in the chicken stock and the coconut milk and mix well.
Leave to simmer on low for 25-30 minutes or until the potatoes are soft.
If you’re in the mood for something sweet, spicy and creamy then this is the dish for you! A simple lunch meal that is perfect on it’s own if you fancy a lighter lunch, or enjoy it with a side salad or rice.
1 large sweet potato, peeled and roughly chopped into chunks
1 large carrot, peeled and chopped
3 garlic cloves, chopped
1 small white onion, finely chopped
2tbsp olive oil
1 inch piece of ginger, peeled and grated
1 cup/8oz red split lentils, rinsed
1 chilli, chopped
2 fresh tomatoes, peeled and chopped
1/2tsp dried coriander
1/4tsp ground cumin
1 can (400ml) coconut milk
Salt to taste
In a frying pan, pour in the oil, add the ginger, onion and garlic and fry on medium heat until soft and lightly browned.
Add the turmeric, dried coriander, paprika and cumin and fry for 2-3 minutes.
Then add the carrot, tomato and chilli and fry for 4 minutes.
Put in the potato and lentils and give it a quick stir; season with a sprinkling of salt.
Pour in the coconut milk, cover and simmer for 20-25 minutes or until the potato is soft. (If the mixture becomes dry add a splash of water).