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Member recipe

Curried Parsnip & Squash Soup

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Serves 8

So easy and so delicious. Low-fat yet really creamy tasting. The tikka curry spices give it fantastic dimensions!

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  • 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


    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.
    2. Cover with a lid and leave to simmer gently for about 10 minutes, until beginning to soften. Stir occasionally.
    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.
    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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