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Curried Parsnip Soup from the cupboard
Curried Parsnip Soup from the cupboard

Before you jump to Curried Parsnip Soup from the cupboard 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 not good for the body and need to be avoided. However, if your comfort food is candy or junk food this holds true. Otherwise, comfort foods could be very nutritious and good for you. There are a number of foods that really can boost your moods when you eat them. When you are feeling a little down and are needing an emotional pick-me-up, try a couple of these.

Make a trail mixfrom different seeds and nuts. Your mood can be elevated by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is possible as these foods are high in magnesium which raises your production of serotonin. Serotonin is a feel-good chemical that directs the brain how to feel at any given point in time. The more you have of it, the more pleasant you will feel. Nuts, on top of raising your mood, can be a superb protein source.

So you see, you don’t need to eat junk food or foods that are not good for you so you can feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to curried parsnip soup from the cupboard recipe. To cook curried parsnip soup from the cupboard you only need 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Curried Parsnip Soup from the cupboard:
  1. Provide 1 tbsp oil
  2. Prepare 1 onion, chopped
  3. Provide 3 cloves garlic, chopped
  4. Get 2-3 parsnips, diced
  5. Take 1 carrot, diced
  6. Take 1 medium potato, in small chunks
  7. Provide 1 tsp (rounded) hot madras curry powder
  8. Provide 1 tsp ground coriander
  9. Provide 1 litre vegetable stock. “Marigold” is fine
Steps to make Curried Parsnip Soup from the cupboard:
  1. Heat the oil in a stock pot or large saucepan. Gently fry the onions for 3 minutes or until softened, only stirring in order to avoid sticking.
  2. Add the garlic, gently stir and fry for a further 2 minutes.
  3. Add the parsnips, carrot and potato. Thoroughly but gently stir.
  4. Add the curry powder and dried coriander, stir then add the stock.
  5. Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft.
  6. Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better.
  7. Serve piping hot with your choice of bread.

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