Parsnip Curry Soup

Last Updated on December 21, 2024

Recipe for vegetable soup made from parsnip, onion, garlic, tomatoes, yoghurt and other ingredients.

Ingredients:

Rule for 4-6 servings: 1 kg of pasta 400 g canned sliced tomatoes 2 pcs large garlic cloves 1 pc onion 1 pc bean leaf 4-6 tsp yogurt 1 tbsp curry spice (curry) 1 tbsp butter 1 l of vegetable broth tamiano seeds sprig of parsley freshly ground pepper salt chopped parsley for garnish

Procedure:

1. Cleaned parsnips (peel off the older roots!) and chop roughly
2. In a large soup pot, brown the onions in butter (this adds a typical Indian flavour)
3. Stir in the curry spices and sauté everything for about a minute more, stirring constantly
4. Add the chopped parsnips and mix well with the sautéed onions and spices
5. At this stage, add the tomatoes, stock and herbs to the pot, stir well, add salt and pepper
6. Bring the soup to the boil and cook for 15-20 minutes until the parsnips are soft
7. Remove the herbs, blend the soup, season and add the yoghurt
8. Serve the soup sprinkled with parsley and fresh bread.