Spiced parsnip & ham soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 1 tbsp mild curry powder
- 250g cold roast potatoesand parsnips
- 1l chickenor turkey stock
- 100ml double creamplus extra to drizzle
- small handful shredded ham
Nutrition: per serving
- kcal283
- fat20g
- saturates8g
- carbs15g
- sugars2g
- fibre3g
- protein11g
- salt0.87glow
Method
step 1
Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.
step 2
Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat. Season and serve with a drizzle of cream on top.
