Curried Swede and Parsnip Soup

Chase away the chill this January with our hearty Curried Swede and Parsnip Soup. This comforting bowl combines the natural sweetness of seasonal root vegetables with warming spices to create a meal that’s easy to prepare and utterly delicious. What’s not to like?  Perfect for cosy lunches or a quick midweek dinner, be sure to pair with warm wholemeal bread for the ultimate winter treat.

4 portions

Preparation time: 40 minutes

Ingredients:  

2 tbsp olive oil

1 onion – peeled and diced

2 garlic cloves – grated or crushed

1 swede (approx. 550g) – peeled and roughly chopped

500g parsnips – scrubbed and roughly chopped

2 tbsp mild curry powder

½ tsp cayenne pepper (optional)

1.5 litre low salt vegetable stock

Salt and pepper

To serve with:

Plain yoghurt

Wholemeal bread

Instructions:

1. In a saucepan, gently heat the vegetable broth and keep warm.
2. In a large saucepan (where possible, avoid using non-stick cookware), heat the oil. Add the onion and sauté over medium heat for 2-3 minutes.
3. Add the garlic, swede, parsnips, curry powder, cayenne pepper (if using), and season with salt and pepper. Cook, stirring, for 3-4 mins or until fragrant.
4. Add vegetable stock and bring to a boil.
5. Turn the heat down and let simmer for 20-25 minutes.
6. Remove from heat and blend the soup with a hand blender or in a food processor until smooth (be careful, the soup will be hot).
7. Serve with a dollop of yoghurt and a side of wholemeal bread.

Why is this Curried Swede and Parsnip Soup good for you ?

Swedes and parsnip contain carotenoids, a plant compound responsible for certain fruits and vegetables’ bright red, yellow, orange and purple colours. Carotenoids act as antioxidants for humans and may help to reduce the risk of breast cancer.

If you enjoyed our Curried Swede and Parsnip Soup recipe and are craving more dishes like this, download Breast Cancer UK’s FREE recipe e-book ‘Organic Flavours’.  What are you waiting for? Let’s get cooking!

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