Curried parsnip soup shots

Contains pork – recipe is for non-Muslims only

Treat dinner guests to healthy, spiced soup shots – they make great canapés. The crispy kale version is vegan while meat eaters can opt for a prosciutto topping

Prep:10 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 52
fat 2g
saturates 0.2g
carbs 5g
sugars 2g
fibre 2g
protein 1g
salt 0.1g

Ingredients

1 tbsp cold pressed rapeseed oil
1 onion, chopped
½ tbsp garam masalaor curry powder
1 garlic clove, grated
small piece ginger, grated
4 parsnips, peeled and sliced
600ml low-sodium veg stock
50g kale, torn into small pieces
½ tbsp cold pressed rapeseed oil
¼-½ tsp chilli powder
1 slice prosciutto

Tip

Prosciutto canape? nutrition

Per soup shot with prosciutto: 45 kcals, fat 2g, saturates 0.3g, carbs 5g, sugars 2g, fibre 2g, protein 1g, salt 0.2g

Method

Heat oven to 180C/160C/gas 4. For the kale topping, massage the kale with the oil, chilli powder and a pinch of salt and pepper, then spread out on a baking tray. Roast for 8 mins until crisp, checking halfway through.
Heat the oil in a saucepan over a medium heat. Add the onion and fry until soft and lightly coloured, then add the garam masala (or curry powder), garlic and ginger. Cook for 1 min, then tip in the parsnips and stock. Bring to the boil, then simmer for 15 mins until the parsnip is completely soft. Blitz, adding enough water to get to your desired thickness, and season to taste.
To make the crispy prosciutto topping, put the prosciutto slice in a dry non-stick frying pan over a medium-high heat. Use a fish slice to keep it flat and fry for a couple of mins until crisp. Set aside to cool, then break into six pieces.
Divide the soup between 12 shot glasses. Top half with the roasted kale and the other half with the prosciutto.