This curried parsnip and sweet potato soup with croutons was one of those 'what's in the fridge and cupboard that we can make soup with?' soups! We had some bread in the freezer for making the croutons and the curry powder is a good addition just to take the edge off the sweetness of both vegetables. It was delicious and definitely one to be made again and again.
The croutons were really good and gave a nice crunch to go along with the smooth soup...enjoy!
Tips
- The remaining croutons will keep in an airtight container for a couple of days for you to enjoy with the rest of the soup.
- If you’d like to make flavoured croutons either with fresh or dried herbs just add them at the same time as the oil and salt flakes. If using fresh herbs, make sure they’re finely chopped.
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Ingredients
For the soup:
- 200g sweet potato peeled and diced (approx. 2 cm)
- 150g parsnips peeled and diced (approx. 2 cm)
- 80g onions chopped
- 50g olive oil
- 1 tsp curry powder (we like hot, but use medium if you prefer)
- 750g stock (chicken or vegetable)
- 1 tsp fine sea salt or to taste
- 1 pinch freshly ground black pepper or to taste
- freshly chopped chives to garnish (optional)
For the croutons:
- 2 slices white bread cubed (approx. 1.5 cm)
- 2 tbsp rapeseed oil
- sea salt flakes
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Instructions
- Preheat the oven to 200C fan.
- In a large soup or casserole pot (I use our 24cm casserole), heat the olive oil on a medium heat and add the sweet potatoes, parsnips, and onion. Cook for 10 minutes, stirring frequently.
- Add the curry powder, stock, salt, and pepper, stir and bring to the boil.
- Turn down the heat and simmer for 15 minutes.
- Meanwhile, make the croutons – put the bread cubes into a bowl, then add the oil and sea salt flakes. Mix well. Spread the bread out into an even layer on a baking tray and then bake in the oven for 10 minutes until golden, turning halfway through.
- When the soup is ready, either use a stick blender to blend the soup to a smooth consistency or in batches in a liquidiser.
- Serve hot and top with some croutons and freshly chopped chives (optional)…enjoy!
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Curried Parsnip and Sweet Potato Soup with Croutons
Ingredients
For the soup:
- 200g sweet potato peeled and diced approx. 2 cm
- 150g parsnips peeled and diced approx. 2 cm
- 80g onions chopped
- 50g olive oil
- 1 tsp curry powder we like hot, but use medium if you prefer
- 750g stock chicken or vegetable
- 1 tsp fine sea salt or to taste
- 1 pinch freshly ground black pepper or to taste
- freshly chopped chives to garnish (optional)
For the croutons:
- 2 slices white bread cubed (approx. 1.5 cm)
- 2 tbsp rapeseed oil
- sea salt flakes
Instructions
- Preheat the oven to 200C fan.
- In a large saucepan heat the olive oil on a medium heat and add the sweet potatoes, parsnips and onion. Cook for 10 minutes, stirring frequently.
- Add the curry powder, stock, salt and pepper, stir and bring to the boil.
- Turn down the heat and simmer for 15 minutes.
- Meanwhile, make the croutons – put the bread cubes into a bowl, then add the oil and sea salt flakes. Mix well. Spread the bread out into an even layer on a baking tray and then bake in the oven for 10 minutes until golden, turning halfway through.
- When the soup is ready, either use a stick blender to blend the soup to a smooth consistency or in batches in a liquidiser.
- Serve hot and top with some croutons and freshly chopped chives (optional)…enjoy!
Notes
- The remaining croutons will keep in an airtight container for a couple of days for you to enjoy with the rest of the soup.
- If you’d like to make flavoured croutons either with fresh or dried herbs just add them at the same time as the oil and salt flakes. If using fresh herbs, make sure they’re finely chopped.
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