Curried Parsnip Peel Soup Recipe – Reduce Food Waste
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One thing I’m very keen on is trying to reduce our household food waste. While any food that we don’t eat does always go in the food waste bin, I still want to try and limit what goes in there too. This is my recipe for a super simple curried parsnip peel soup.
I often think that one of the most wasteful meals we make is a Sunday Roast. Lots of waste comes from peeling potatoes, carrots, parsnips and other vegetables. Many years ago most families would have boiled up the bones from the meat to make stock but this is something very few people do now.
Curried Parsnip Peel Soup
So while a Sunday Roast is a delicious tradition, it can also produce a lot of food waste, which in turn is money wasted.
Over the last year or so I’ve gradually been adding various recipes for leftovers to this blog, some of which you can find below.
Curried ParsnipPeel Soup: Extra Info
One thing about making soup is that it’s fairly easy and not much can go wrong. You can add any odd bits and bobs from the fridge that need using up although with this recipe too much of another strong flavour may override the parsnip, so I kept it simple with just onion and potato.
I used the leftovers from cooking a roast dinner for four of us, but these numbers could easily be doubled or tripled depending on the amount of leftover peel that you have.
I used a whole potato but you could use potato peels from making roast potatoes instead for extra thriftiness.
I was also lazy and used a stock cube but you could also use homemade chicken or vegetable stock if you wanted to. This yielded two portions of soup but the recipe can easily be bulked up to make more.
The level of spice can also be adjusted to taste – I found it spicy enough for me but I don’t have the best tolerance for spicy food so I’m sure others might prefer a bit more zing.
Finally, I did finish the soup with a swirl of cream, simply because I had some in the fridge.
This does seem like a decadent addition to a fairly thrifty recipe but can, of course, be omitted or changed for creme fraiche or natural yoghurt depending on what you have.
Curried Parsnip Peel Soup Recipe
While I did weigh and measure the ingredients for this recipe, soups are fairly flexible, so you should be able to get a similar result with more or fewer ingredients, you may just need to adjust the amount of stock accordingly.
Curried Parsnip Peel Soup
Ingredients
- 150 grams of Parsnip Peel
- 100 grams of diced potato or potato peel
- 1/2 small onion, diced
- 1.2 litres of chicken or vegetable stock
- 1 tsp Tumeric
- 1 tsp medium curry powder
- 1 tbsp cooking oil
- Salt & Pepper to taste
- Cream or Creme fraiche to serve optional
Instructions
- Fry the onion in the vegetable oil in the bottom of a large saucepan until it starts to brown and become translucent.
- Add the curry powder and Tumeric and fry with the onion for one minute.
- Cook on medium-high heat for around 20 minutes. Add more liquid if needed (this can be more stock or water)
- Check the potatoes are cooked through using a knife - if it slides through them easily then they are cooked.
- Allow the soup to cool a little and then blitz using a hand blender or food processor. You may need to add a little more water to get the desired consistency. I like my soup nice and thick but I know everyone is different!
- Taste the soup to check if it needs any additional seasoning or spices.
- If serving immediately return to the stove to reheat. If saving for later, allow to cool completely and then place in the fridge or freezer.
- Serve with a swirl of cream if using.
[…] Tomato and roasted red pepper soup is one of our favourite soups along with carrot and coriander and chunky vegetable, especially when served with warm ciabatta or tiger bread. What are your favourite soups? Do you like the classics or do you prefer more unusual soups like this curried parsnip peel soup? […]