It is so nice to have a variety of soup recipes under my belt now. I’ve always loved soup and have always made soup but have never really followed any specific recipes. I usually just throw whatever vegetables I have into a saucepan, top with stock and then blitz. That is still a great way to make soup and to use up leftover vegetables but I have enjoyed focusing on the flavours that go into a soup and this one is a winner for sure!
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.
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- Clean Eating Winter Vegetable & Bean Soup
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- Clean Eating Homemade Chicken Soup
Clean Eating Curried Parsnip & Butter Bean Soup
- 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.
- 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
- Place the oil, onion and celery into a saucepan and cook over a medium heat for 2-3 minutes.
- Add the the carrot, parsnip, kale, garlic, curry powder and garam masala and stir for a few seconds.
- Pour in the stock and turn up the heat, bring to the boil.
- Once bubbling turn the heat down slightly and allow to cook for 10 minutes until the vegetables are just tender.
- Add the drained and rinsed butter beans and cook for a further 5 minutes.
- Once cooked, allow to cool slightly before blitzing with a hand blender and serving.