That time has come again, soup season! Whilst the cold mornings might be a struggle, tucking into a bowl of soup is such a simple pleasure that comes with winter. I end up creating soups dependant on what I have leftover in the fridge, it’s such a great way to reduce any food waste whilst getting a delicious meal. This is one of my favourites to date, so I hope you love it just as much. If you do get creative, tag me @oliviafurner in your snaps!
- 2-3 tbsp olive oil
- 1 tbsp garlic paste or 2-3 garlic cloves
- 3 tsp curry powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 3 large leeks, peeled and sliced into rings
- 5 large parsnips, peeled and diced
- 1x400g can coconut milk
- 1x vegetable stock cube
- 250ml dairy-free cream (I use Alpro soya)
- Salt and pepper, to taste
- Add the oil and garlic to a large pan, cook over a low heat for 1-2 minutes. Then add the spices, and leave for a further minute.
- Now add the leeks, and leave to soften for 2-3 minutes. Now add the parsnip, coconut milk and crumble in the stock cube. Increase the heat, wait until it starts to bubble then reduce the heat and leave to simmer for 30 minutes.
- Once the parsnips are soft, turn off the heat and transfer to a blender or use a hand blender.
- Add the cream, and blend until smooth. If required, add just boiled water to thin.
- Season with salt and pepper, and serve or transfer to a container if prepping ahead.
How to store
I usually keep soups in the fridge for up to 2-3 days, or just place into the freezer until you’re ready to tuck in.