Short of time? Here’s a quick recipe

A quick post about a quick recipe from a man on the move. Don’t say I never give you anything.

It’s good because you bung it in a pot and leave until almost ready. Who can argue with that?

Spicy Parsnip Soup (serves 2)


4 medium parsnips, finely chopped

1 leek, finely chopped

1 clove of garlic, chopped

1 pint chicken stock

curry powder (to taste)

To make:

Fry garlic and leeks in deep saucepan on gentle heat until soft.

Add the parsnips and let them fry for a few minutes to deepen flavour

Cover with the stock. There should be enough to cover veg and then an extra inch or two.

Simmer for 25 minutes – it should reduce the liquid level but still cover vegetables. Use this time to do other stuff in your busy busy lives…

Add curry powder to desired strength. I usually go for 2tsp of mild powder.

Blend to a thick and creamy soup and enjoy with crusty bread or even some dried meats I reckon.

And not a drop of fatty cream in sight, a winner on all levels.

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