Real vegetarian food, served in an imaginary world...

Wednesday 24 April 2019


A clever way to use up left over veg with a cunning plan for making it last even longer

Makes 2 portions

1 large parsnip, peeled and chopped
1 large carrot, peeled and chopped
1 large onion, peeled and chopped
I medium potato, peeled
1tbsp sunflower oil
handful of coriander leaves (stalks included)
500ml vegetable stock
2tsp curry powder
salt and black pepper

Heat oil in a pan and fry onions until just soft, then stir in the curry powder.
Add the chopped veg and pour in the stock and the coriander.
Bring back to the boil, and season, then cover and simmer for about half an hour.
Blend until smooth.
Reheat if serving right away.

If freezing, here is a great idea to keep in individual portions:
Allow soup to cool. 
Place a freezer bag inside each soup bowl. 
Fill with soup.
Seal bag. Keep as smooth as possible.
Freeze until needed.

The same can be done with Sweet Potato Soup

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