Creamy Curried Parsnip and Butterbean Soup recipe

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
Add this recipe to your binder.
Customer recipe by Kirsteen
Added 56 months ago

Heat the butter in a large saucepan over a medium heat, When the butter is sizzling add the onion and garlic and cook for 10 mins, until onion is soft.

Stir in the curry powder and cook for 1 min until aromatic. Add the parsnips, stock and butter beans (rinsed) and bring to the boil.

Reduce the heat and simmer, uncovered, for 30 mins, until the parsnips and beans are tender.

Remove from the heat and allow to cool for 5 mins. Blitz in batches until smooth. Return soup to a clean pan and set over a low heat. Stir in the cream and season to taste with salt and pepper.

Serve with warm flatbreads.

It‘s good to add more boiling water before blitzing otherwise soup is too thick to process.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2 tbsp butter
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp Mild curry powder
  • 500g parsnips, chopped
  • 1 litre veg stock
  • 400g can Butter beans
  • 125ml single cream
  • pinch sea salt and black pepper

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.