Yesterday was the first day that I truly felt a nip in the air. Princess, who is recovering from hip surgery, and I discussed soups for lunch in the greengrocers. And after dismissing Cauliflower Cheese Soup, we settled on Curried Parsnip Soup which is a sign that Autumn is really here.
The reason this soup is baby & toddler friendly is that is so thick. It all but clings to the spoon enabling clueless kiddies to stand a fair chance of getting most of it in their mouth. This is also of benefit to 10 year old Princess, as sadly her level of physical disability means she cannot feed herself. This soup is also 100% hidden vegetables, and you can increase or decrease the curry powder to suit tastes.
2 medium parsnips
1 large potato
1 large carrot
1 large onion
1 clove of garlic
1 stick of celery
1 stock cube (vegetable or chicken)
1 tbsp sunflower oil
2 tsp medium curry powder
Roughly chop the vegetables. As everything is pureed at the end of cooking you don’t need to peel the potato or the carrot.
Fry all the vegetables for a few minutes over a medium heat to soften them and give them a bit of colour. Add the curry powder, stir through and cook for another minute or so then add enough boiling water (or half water half milk) to cover the vegetables with about 2cm of liquid and the crumbled stock cube. Bring to the boil and simmer for 20-30 minutes.
Liquidise and season to taste. You can always add more milk or water to make this soup less thick if preferred. I added a pinch of paprika to mine but left Princess’ plain.