Clean Eating Curried Parsnip & Butter Bean Soup

Clean Eating Curried Parsnip & Butter Bean Soup

By The Kitchen Shed Published: February 2, 2015

• Yield: 4 Servings

During these winter months it is so nice to come home and enjoy something warm and comforting and it doesn't get much better than a bowl of this curried parsnip soup. It is quick and easy to make and budget friendly too.

Ingredients

• 1 teaspoon Oil of choice I used coconut oil
• 1 Onion diced
• 1 Celery Stalk thinly sliced
• 200 grams Carrots thinly sliced
• 400 grams Parsnips diced
• 1 handful Kale
• 2 Garlic Cloves minced/finely grated
• 1 Tablespoon Mild Curry Powder
• 1 teaspoon Garam Masala
• 1 litre Stock
• 1 tin Butter Beans drained and rinsed
• 1 pinch Fine Sea Salt season to taste

Instructions

1. Place the oil, onion and celery into a saucepan and cook over a medium heat for 2-3 minutes.
2. Add the the carrot, parsnip, kale, garlic, curry powder and garam masala and stir for a few seconds.
3. Pour in the stock and turn up the heat, bring to the boil.
4. Once bubbling turn the heat down slightly and allow to cook for 10 minutes until the vegetables are just tender.
5. Add the drained and rinsed butter beans and cook for a further 5 minutes.
6. Once cooked, allow to cool slightly before blitzing with a hand blender and serving.

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