Recipe by Nutritiously Naughty
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This delicious, seasonal soup recipe is so easy to make. Homemade croutons add a delicious crunch to the recipe, definitely worth a try!
Compatible with
Cooking mode
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For the soup
- 600g parsnips
- 250g carrots
- 1 tbsp frozen chopped ginger
- 3 spring onions
- 1 vegetable stock pot
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 small curry leaves
- 1/2 tsp chilli powder (optional)
- 1/2 tbsp frozen chopped red chilli
- 600ml cold water
- 1 tbsp apple cider vinegar
- A pinch salt
For the croutons
- 4 slices of gluten free bread
- 1 tsp curry powder
- 1 large pinch of salt
- 1.5 tbsp garlic infused olive oil
Utensils
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Step 1
Peel and chop the parsnips and carrots into small chunks
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Step 2
Add all the soup ingredients to your soup maker jug
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Step 3
Select the smooth soup option (30 minutes) and let the blender do the work
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Step 4
To make the croutons, preheat the oven to 180oc and line a tray with greaseproof paper
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Step 5
Cut the crusts of the bread and cut into 1cm cubes
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Step 6
Combine the bread in a bowl with the remaining ingredients, mix until completely coated
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Step 7
Spread the croutons out the oven tray
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Step 8
Bake for 10 minutes until crunchy
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Step 9
Serve the soup topped with the croutons and (optional – i added coriander and chilli flakes)
