Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, finely chopped
- 1 tbsp mild curry powder
- 600g parsnips, peeled and diced
- 1 medium carrot (approx. 80g), finely chopped
- 1 litre chicken stock (reduced salt preferred)
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 150ml whole milk (full-fat)
- 400g cooked chicken breast, chopped into small pieces
- Salt and black pepper, to taste
- Fresh coriander, chopped (optional)
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, cooking for 4–5 minutes until softened.
Stir in the curry powder, cumin, turmeric and ginger. Cook for 1 minute.
Add the diced parsnips and carrot. Pour in the chicken stock and bring to a gentle simmer. Cover and cook for 18–20 minutes, until the vegetables are soft.
Remove from heat and blend until smooth using a stick blender. Stir in the whole milk. Season with salt and pepper to taste.
Stir in the chopped cooked chicken. Allow it to warm through for 2–3 minutes.
Taste and adjust seasoning, then ladle into bowls. Add chopped coriander if desired.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stove
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 334
- Fat: 10g
- Carbohydrates: 32g
- Protein: 29g
