21
Method:
1 Place oil in the Removable Vessel (7), fit Lid (4), select Sauté Function (16) and press Start/Stop Button
(23). Heat for 1 minute.
2 Carefully add the onion, stir with a wooden spoon and sauté for 2 minutes, stirring once.
3 Add the curry powder to the Removable Vessel (7), stir well, and then stir in the parsnips.
4 Carefully add the hot stock, press and hold Start/Stop Button (23) then select Medium Function (14),
the required number of portions and press Start/Stop Button
(23).
5 At the end of cooking, stir in enough milk to give the desired consistency and season to taste.
6 Serve sprinkled with chopped coriander leaves.
Curried Parsnip Soup
2 portions 3 portions 4 portions
P
reparation time: 15 minutes 15 minutes 15 minutes
S
auté: 3 minutes 3 minutes 3 minutes
Cooking time: 21 minutes 23 minutes 25 minutes
S
etting: Medium Medium Medium
Ingredients:
• ¾ tbsp 1 tbsp 1½ tbsp olive oil
• 50g 75g 100g onion, chopped
• ½ level tsp ¾ level tsp 1 level tsp medium curry powder
• 300g 475g 600g parsnips, chopped
• Approx. 400ml Approx. 650ml Approx. 800ml hot chicken stock
• Approx. 60ml Approx. 100ml Approx. 120ml semi skimmed milk
salt and pepper to taste
Garnish:
Fresh coriander leaves, chopped
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