Parsnip Curry Soup

A lovely light and airy blend of sweetness and spiciness.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Prep: 10 min Cook: 35 min

Ingredients

Parsnips 2 (200g)
Onion 1/2
Chicken thigh 1
Vegetable oil 2 tbsp
Ginger 1 thumb
Soup (1/2 stock cube in hot water) 400ml
Curry powder 1 tsp
Ketchup 1 tsp
Garam masala a little
Salt & pepper a little

Method

1
Peel the parsnips and roughly chop. Soak in water, then drain.
2
Chop the chicken to bitesize pieces and season with salt & pepper. Dredge with the curry powder. Finely slice the onion and ginger.
3
Put 1 tbsp oil in a deep pan and heat on medium. Add the onions and ginger and fry for 10 minutes.
4
Add the chicken pieces and brown. Add the soup and ketchup and bring to the boil, then simmer on low heat with the lid on for 15 minutes.
5
Put 1 tbsp oil in a frying pan and fry the parsnips on medium heat for 5 minutes.
6
Add the fried parsnips into Step 4 and simmer for a further 5 minutes. Season with salt & pepper and garam masala.
7
The parsnip is the vegetable at the front left, it looks like a white carrot.

Tips & Note

Parsnip Curry Soup

A lovely light and airy blend of sweetness and spiciness.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Prep: 10 min

Cook: 35 min

Ingredients

Parsnips 2 (200g)
Onion 1/2
Chicken thigh 1
Vegetable oil 2 tbsp
Ginger 1 thumb
Soup (1/2 stock cube in hot water) 400ml
Curry powder 1 tsp
Ketchup 1 tsp
Garam masala a little
Salt & pepper a little

Parsnip Curry Soup

Recipe ID :360 Posted on 21 APR 2015

Serves 2

Prep 10min
Cook 35min
views 1,774
printed 175

saved 2

A lovely light and airy blend of sweetness and spiciness.

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Ingredients

Print Ingredients Email Ingredients
2 (200g)
1/2
1
2 tbsp
1 thumb
400ml
1 tsp
1 tsp
a little
a little

Method

Prep
10min
Cook
35min
1
Peel the parsnips and roughly chop. Soak in water, then drain.
2
Chop the chicken to bitesize pieces and season with salt & pepper. Dredge with the curry powder. Finely slice the onion and ginger.
3
Put 1 tbsp oil in a deep pan and heat on medium. Add the onions and ginger and fry for 10 minutes.
4
Add the chicken pieces and brown. Add the soup and ketchup and bring to the boil, then simmer on low heat with the lid on for 15 minutes.
5
Put 1 tbsp oil in a frying pan and fry the parsnips on medium heat for 5 minutes.
6
Add the fried parsnips into Step 4 and simmer for a further 5 minutes. Season with salt & pepper and garam masala.
7
The parsnip is the vegetable at the front left, it looks like a white carrot.
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