You can't make curry anything without onions, right? Wrong! I am intolerant to onions and they cause me IBS symptoms so I have been avoiding them as much as possible for many years. However, I love curry and I love flavour. So I make up for the flavour using some of the other millions of herbs, flavours and spices available. This soup is far from bland and you won't even notice there is no onions! But your tummy may well appreciate it if they affect you the same way they affect me.
| Servings |
2 portions
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Ingredients
- 3 Parsnips
- 1/2 peeled Courgette zucchini if you are in the USA
- 1 small Potato for creamy consistency
- 1 tsp cumin
- 1 tsp Tumeric
- 1 tsp Ginger
- 1 clove Garlic more if desired
- 5 cardamon pods
- 1 tsp Smoked Paprika
- 1/2 squeezed Lime for added bite
- 1/2 tsp Rock/Himalayan/Organic Salt optional if on low sodium diet
- 1/2 tsp Parmesan can use DF, this is for dressing the soup
- 1 spring Fresh Parsley
Ingredients
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Instructions
- Mix the dry spices in a bowl and keep to one side, these get added in later. TIP: If you know any of these particular spices don't agree with you, swap out for other herbs and spices until you find something that suits your tummy.
- Peel the veg and place in a saucepan to cook with enough water to cover them.
- Once boiling add in the mixed spices, the garlic and the salt. Cook down until the veggies are soft, stirring occasionally.
- Once the veg are cooked take off the heat, add in the lime juice REMOVE the cardamon pods and blend until smooth.
- Serve with the hard cheese and parsley and enjoy your onion free, IBS friendly, tasty soup!
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