Spicy parsnip with ham soup
Prep:
5 mins
Cook:
20 mins
Luxury spicy creamy soup with left over ham makes for a tasty soup.
1 tbsp olive oil
1 tbsp curry paste
250g cold roast potatoes and parsnips, roughly chopped
1l chicken or vegetable stock
100ml double cream
Sliced or shredded ham, to serve
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.
In a food processor, 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 with a bit of the ham on top.
Serves
4
Preparation Time
5 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Pork, Vegetables
Recipe Type
Soups
Level of Difficulty
Easy