Spiced Carrot & Parsnip Soup
This delicious, seasonal soup recipe is so easy to make. Homemade croutons add a delicious crunch to the recipe, definitely worth a try!
Ingredients
For the soup
- 21oz parsnips
- 8.75oz carrots
- 1 tbsp frozen chopped ginger
- 3 spring onions
- 1 vegetable stock pot
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 small curry leaves
- 1/2 tsp chilli powder (optional)
- 1/2 tbsp frozen chopped red chilli
- 21fl. oz cold water
- 1 tbsp apple cider vinegar
- A pinch salt
For the croutons
- 4 slices of gluten free bread
- 1 tsp curry powder
- 1 large pinch of salt
- 1.5 tbsp garlic infused olive oil
Instructions
Step 1
Peel and chop the parsnips and carrots into small chunks
Step 2
Add all the soup ingredients to your soup maker jug
Step 3
Select the smooth soup option (30 minutes) and let the blender do the work
Step 4
To make the croutons, preheat the oven to 180oc and line a tray with greaseproof paper
Step 5
Cut the crusts of the bread and cut into 1cm cubes
Step 6
Combine the bread in a bowl with the remaining ingredients, mix until completely coated
Step 7
Spread the croutons out the oven tray
Step 8
Bake for 10 minutes until crunchy
Step 9
Serve the soup topped with the croutons and (optional - i added coriander and chilli flakes)