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Curried Parsnip Soup

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25 g (1 oz) butter or margarine
1 small onion, chopped
500 g (1 lb) parsnips, sliced thinly
2 teaspoons mild curry powder
1 litre (1 pints) hot chicken stock
Salt and pepper to taste
Snipped chives to garnish


Serves: 4


Place the butter or margarine in a large bowl and microwave on HIGH for 1 minute. Add the onion and parsnips, then cover and cook on HIGH for 3 minutes.

Stir in the curry powder and cook on HIGH for 2 minutes.

Pour in the stock, season with salt and pepper, then cover and cook on HIGH for 15 minutes or until the parsnips are tender.

Put the soup into a blender or food processor and work until smooth. Garnish with snipped chives and serve immediately, with crusty bread.

Preparation time: 10 minutes
Power setting: HIGH
Cooking time: 21 minutes

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