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Spiced parsnip & ham soup

Spiced parsnip & ham soup

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A star rating of 4 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use up your Christmas roast leftovers in this creamy soup

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal283
fat20g
saturates8g
carbs15g
sugars2g
fibre3g
protein11g
low insalt0.87g
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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

Method

  • STEP 1

    Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.

  • STEP 2

    Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat. Season and serve with a drizzle of cream on top.

Goes well with

Recipe from Good Food magazine, December 2010

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Overall rating

A star rating of 4 out of 5.11 ratings
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