Curried Potato and Parsnip Soup with Crispy Vegetable Skin Croutons

A hearty winter warmer that ensures nothing goes to waste

Recipe by: Golden Kings

INGREDIENTS

For the Soup:
4 Golden Kings potatoes (save the peelings for garnish)
4 parsnips (save the peelings for garnish)
2 cloves garlic
2 tsp curry powder
1.5 pints vegetable stock
100ml double cream (plus extra to serve)
Salt and pepper to season

For the Crispy Vegetable Skin Croutons:
Potato and parsnip skins (washed and patted dry)
1 tbsp oil
Salt and pepper to season

METHOD

  1. Add all the soup ingredients, except the cream, to a slow cooker. Cook on high for 4-5 hours.
  2. Blend until smooth, stir in a splash of cream, and season to taste.
  3. Serve with a swirl of cream and crispy vegetable skin croutons for garnish.

For the crispy vegetable skin croutons:

  1. Toss the skins in oil, salt, and pepper.
  2. Air fry at 200°C for 5 minutes, shake, and fry for an additional 4-5 minutes until crisp.

To see the end result, watch here