Orange-scented parsnip soup
We all know parsnip and carrot works, but wait until you try parsnip with a hint of orange.
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|4 cups||Parsnips, peeled and diced|
|½ tsp||Curry powder|
|½ tsp||Orange, zest|
|2 tbsp||Orange juice|
|6 cups||Chicken stock|
|1 to serve||Orange, extra zest|
- Melt the butter in a large saucepan. Add onion and cook for 2 to 3 minutes then stir in parsnip. Cover the pan and cook over a very low heat for 15 minutes.
- Add the curry powder and cook for 2 to 3 minutes, then the orange zest, juice and chicken stock. Bring to the boil and simmer for 20 minutes.
- Pour mixture into a blender and pulse until smooth. Reheat before serving and season to taste. Serve with orange zest.
Cook's tip: Make this the day before you serve it – soups and stews are always better the next day.
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