Hot Carrot, Parsnip and Potato Soup recipe

  • Serves 3
  • 15 mins to prepare and 20 mins to cook
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Hot Carrot, Parsnip and Potato Soup
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Customer recipe by MICHAEL
Added 42 months ago

This is a recipe derived from tasting a pre-made soup sold at my local farm shop, and so it is full of fresh, healthy ingredients. It‘s great for using up veg nearing the end of its fridge life, but interesting enough to make a variation of it as a fancy starter at a dinner party. Who said soup was boring!

Dice the onion and peel and crush the garlic. Finely chop the red chilli. Wash, peel and dice all the remaining veg.

Heat the olive oil in a large pan, and gently fry the garlic and onion for 5 minutes. You can add the chilli now if you like the soup to be fairly hot, or add it later to be slightly milder.

Add the Biriyani paste (you can substitute this for Balti paste if you prefer). Stir well and fry for a further 2-3 minutes.

Add the parsnips, carrots and potato (you can also add some red pepper if you like). Fry this for a further 5 minutes, stirring regularly to avoid it browning too much.

Make up the veg stock with boiling water , and add it to the veg along with the fresh thyme. You can use a generous shake of dried thyme if fresh is not readily available.

Add a good grind of fresh black pepper, and you can add the red chilli now if you did not add it at the beginning. Bring to the boil.

Once it is boiling, turn the pan down to a good simmer, and stirring occasionally let it simmer for 15-20 minutes until the vegetables are tender.

Once the veg is tender, ladle the soup into a blender and whizz until it is the desired texture. Put back into the original pan over a gentle heat and season to taste. Serve piping hot.

Add the chilli to taste, and feel free to add less or use milder chillies if required. No salt is required for this recipe as it is usually contained in the curry paste. If the soup has thickened too much, add more water until it is the desired thickness. The thinner the soup the more it will feed, and this will serve 3 people if you prefer quite thick, large portions, or it will make four thinner, medium sized portions. You can also blend it to your desired texture. You could serve it very smooth as a starter at a dinner party, or thicker for a filling, warming lunch.

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.

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  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Medium Onion
  • 1 Clove garlic
  • 1 Tablespoon Biriyani Paste
  • 4 Large Parsnips
  • 3 Large carrots
  • 3 medium potatoes
  • 1 Vegetable stock cube
  • 800ml boiling water
  • 2 Sprigs fresh thyme
  • 1 Freshly ground black pepper
  • 1 red chilli
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