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Curried Parsnip Soup
Curried Parsnip Soup

Before you jump to Curried Parsnip Soup recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

For the most part, people have been taught to think that “comfort” foods are terrible for the body and have to be avoided. However, if your comfort food is candy or junk food this is true. Other times, though, comfort foods can be completely healthy and it’s good for you to eat them. There are some foods that actually can raise your moods when you consume them. If you are feeling a little bit down and in need of an emotional pick me up, try some of these.

If you would like to beat depression, you should eat some cold water fish. Tuna, trout, mackerel, herring and wild salmon are all rich in omega-3s and DHA. These are two substances that increase the quality and function of the grey matter in your brain. It’s true: eating a tuna fish sandwich can greatly boost your mood.

Now you can see that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try a few of these suggestions instead.

We hope you got insight from reading it, now let’s go back to curried parsnip soup recipe. To cook curried parsnip soup you need 7 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Curried Parsnip Soup:
  1. Provide 750 grams Parsnips
  2. Get 6 clove Garlic
  3. Use 1200 ml Vegetable Stock
  4. You need 4 cm Root ginger
  5. Provide 1 can Coconut Milk
  6. You need 1 tbsp Thai Red Curry paste
  7. Use 2 tbsp Vegetable oil
Instructions to make Curried Parsnip Soup:
  1. Cut the parsnips into 2cm cubes, skin the garlic and finely chop the root ginger.
  2. Pre-heat the oven to 200C/400F/Gas 6. Place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 mins until golden
  3. Pour in half the stock, the coconut milk and curry paste and return to the oven for a further 20 mins until the vegetables are tender.
  4. Transfer to a liquidiser and blend until creamy and smooth. Add the remaining hot stock and the coriander and check the seasoning. Ladle into warm bowls and serve.

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