Creamy parsnip and ham soup

Prep: 5 mins
Cook: 15 mins
Creamy parsnip and ham soup
 
A creamy soup made from leftovers at Christmas.
 

1 tbsp olive oil

1 tbsp curry powder

250g cold roast potatoes and parsnips

1l vegetable stock

100ml double cream

Small handful shredded ham

Heat the oil in a saucepan and fry the curry powder for 1 minute until fragrant.

Stir in the vegetables, cover with three-quarters of the stock and simmer for 10 minutes.

Using a food processor or blender, blitz everything until very smooth adding more stock if the soup is too thick.

Stir in the cream and ham, then return to the pan and gently reheat. Season and serve.

Serves
4

Preparation Time
5 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Pork, Vegetables

Recipe Type
Soups, Left Overs

Level of Difficulty
Easy

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