Before a month or so ago, I always used to buy tins of soup for work. They were so easy – one tin was pretty much right for a lunch for me, I could shake up the flavours daily, and it lasted ages so didn’t matter if I had a spontaneous lunch meeting, or if I fancied treating myself to something else.
One of my colleagues asked me if I knew what was in my soup, like ALL the ingredients, and I realised that I didn’t. Unlike when I cook for dinner and like to cook most dishes from scratch, so I know exactly what goes in – I say most dishes as I do sometimes buy breaded fish, chicken or fish cakes (fish fingers are a regular craving) – I didn’t know what I was feeding myself everyday for lunch.
I knew soup was pretty easy to make, as mum used to always have a delicious huge portion of soup on the go, so I thought I’d start making a big batch for the week ahead. I planned that on Sundays I’d experiment with flavours and make enough for the coming days – ok, so that didn’t always work out, but almost every week now I’ve had at least 3 days of homemade soup for lunch! Whether that was made on Sunday or a Monday evening doesn’t really matter.
Experimenting with some vegetables I had in the fridge, a couple of bits I found in the reduced section at the supermarket (always worth checking out) and my spice rack, I made a delicious curried carrot and parsnip soup. I’ve been altering the recipe for a few weeks now, to find the best veggies to throw into the mix too and I think I finally have my best version to share.
It’s thick, slightly lumpy, and actually a little creamy with a delicious touch of curry flavour from the spices. It’s a pretty versatile recipe, so you can switch in ingredients if you have something else you need to use up – my favourite thing about soups because I hate waste. It’s perfect for the colder lunchtimes, but I tend to eat soup almost all year round, apart from the days when we’re welcomed with a heatwave.
If you love a curry, or even a soup with more depth of flavour, you have to give this a whirl – the full recipe is below! Served with some warm crusty bread, or a warm wholemeal pitta, it’s delicious lunch!
What’s your favourite soup?
Curried Carrot & Parsnip Soup
Simple and easy, it's perfect for making a big batch to cover a week's worth of lunches.
- 400 grams carrots
- 300 grams parsnips
- 400 grams tin black eyed beans drained
- 1 vegetable stock cube
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp dried coriander
Top and tail the carrots and parsnips, and cut into 1cm circles.
Fill a saucepan with water and bring to the boil. Add the carrots and parsnips, and cook for 10 minutes. Add the beans and cook for 2 minutes longer.
Drain the carrots, parsnips and beans and return to the saucepan. Add one cup of water, the vegetable stock cube, turmeric, cumin and coriander, and using a stick blender, blend until desired consistency. Add more water for a thinner soup.
Serve immediately with warm bread, or split between three tubs and leave to cool before refrigerating for the week ahead.