Spiced parsnip & ham soup

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• pam's recipe

  05 December 2010

  pam's recipe commented on this recipe

  friends made this for us when we went for a meal last night, we all thought it delicious, so now I'll make it too. I don't think they put the curry pdr in, but it was still packed with flavour.

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• pam's recipe

  05 December 2010

  pam's recipe rated this recipe

  

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• Daz

  11 December 2010

  Daz rated and commented on this recipe

  

  Not bad at all! Made this with creme fraiche, and with fresh veg rather than leftovers, and just simmered it for a while longer. Very tasty.

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• littlemisscurly

  30 December 2011

  littlemisscurly rated and commented on this recipe

  

  Really tasty. Didn't need as much stock as it suggests though. Could easily leave the ham out too.

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• jolilly

  27 December 2012

  jolilly commented on this recipe

  I swapped the parsnips for carrots. Also, I used turkey instead of ham to use up Xmas dinner. It was delicious. I'd also agree that only 750ml of stock is needed so you only need to use one stock cube.

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• Jmax

  03 February 2013

  Jmax rated and commented on this recipe

  

  Made this with Christmas leftovers and ham stock - delicious, and always make with left over ham stock now. Sometimes make pancetta wrapped croutons as well if just having soup on its own.

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http://www.bbcgoodfood.com/recipes/886634/

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Ingredients

• 1 tbsp olive oil
• 1 tbsp mild curry powder
• 250g cold roast potatoes and parsnips
• 1l chicken or turkey stock
• 100ml double cream , plus extra to drizzle
• small handful shredded ham

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 1 tbsp olive oil
• 1 tbsp mild curry powder
• 250g cold roast potatoes and parsnips
• 1l chicken or turkey stock
• 100ml double cream , plus extra to drizzle
• small handful shredded ham

PER SERVING

283 kcalories, protein 11g, carbohydrate 15g, fat 20 g, saturated fat 8g, fibre 3g, sugar 2g, salt 0.87 g

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