Creamy parsnip and ham soup
Prep:
5 mins
Cook:
15 mins
A creamy soup made from leftovers at Christmas.
1 tbsp olive oil
1 tbsp curry powder
250g cold roast potatoes and parsnips
1l vegetable stock
100ml double cream
Small handful shredded ham
Heat the oil in a saucepan and fry the curry powder for 1 minute until fragrant.
Stir in the vegetables, cover with three-quarters of the stock and simmer for 10 minutes.
Using a food processor or blender, blitz everything until very smooth 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.
Serves
4
Preparation Time
5 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Pork, Vegetables
Recipe Type
Soups, Left Overs
Level of Difficulty
Easy
