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)
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.