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Curried Parsnip Peel Soup

A thrifty and delicious soup recipe that helps to prevent food waste.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer

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.
Keyword food waste recipe, soup, Thrifty Recipes