Top Tip:
- Chickpeas can be roasted with paprika and oil, then sprinkled on top of the soup as an alternative to croutons.
102
102
Serves:
700
g
parsnips (peeled and diced)
1
onion(s) (peeled and sliced)
1.4
l
vegetable stock
1
tsp
garam masala powder
0.5
tsp
cumin
40
g
butter
150
ml
cream
1
pinch(es) of paprika
Recipe submitted by: Maia, FoodCycle Milton Keynes Wolverton volunteer
Equipment needed: Large saucepan and blender.
Heat the butter in the pan and fry the onion and parsnip for 3-5 mins on medium heat.
Stir in the garam masala powder and cumin and fry for another 2 mins.
Add the vegetable stock and bring to boil, simmering for 45 mins.
Make sure the Parsnips are soft, then blend the soup.
Adjust the seasoning to your preference. Add the cream. Sprinkle over paprika to serve.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook