A clever way to use up left over veg with a cunning plan
for making it last even longer
Makes 2 portions
Makes 2 portions
1 large parsnip, peeled and chopped
1 large carrot, peeled and chopped
1 large onion, peeled and chopped
I medium potato, peeled
1tbsp sunflower oil
handful of coriander leaves (stalks included)
500ml vegetable stock
2tsp curry powder
salt and black pepper
Heat oil in a pan and fry onions until just soft, then stir
in the curry powder.
Add the chopped veg and pour in the stock and the coriander.
Bring back to the boil, and season, then cover and simmer
for about half an hour.
Blend until smooth.
Reheat if serving right away.
If freezing, here is a great idea to keep in individual
portions:
Allow soup to cool.
Place a freezer bag inside each soup bowl.
Fill with soup.
Place a freezer bag inside each soup bowl.
The same can be done with Sweet Potato Soup
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