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Curried Parsnip & Squash Soup

By hahinxman (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8
So easy and so delicious. Low-fat yet really creamy tasting. The tikka curry spices give it fantastic dimensions!


  • 2 medium parsnips, washed, trimmed, chopped into rounds but no need to peel
  • 1 small butternut squash, peeled, seeded and chopped into chunks
  • 25g butter
  • 1 heaped teaspoon ready-mixed Tikka Curry Spices (e.g. Schwartz)
  • Few grinds of black pepper (optional)
  • 1/2 tin tomato puree (71g)
  • 500ml veg stock made with 1.5 teaspoons Marigold Bouillon Powder
  • 250 ml hot water


  • STEP 1
    Melt the butter in a deep pan. Add the parsnips, squash and tikka spices. Grind in some black pepper. Bring up to simmering point.
  • STEP 2
    Cover with a lid and leave to simmer gently for about 10 minutes, until beginning to soften. Stir occasionally.
  • STEP 3
    Add the stock and the tomato puree. Bring to the boil and simmer gently, covered with a lid, until the vegetables are soft - approx 10 minutes.
  • STEP 4
    Leave to cool a bit. Then puree in a liquidizer or with a hand blender. Add the rest of the water as desired to obtain your preferred consistency.
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