Curried Parsnip Soup with Tuna and Sweetcorn Quiche

Instructions

Instructions Curried Parsnip Soup

1. Sauté Aromatics: In a large pot, sauté the diced onion and minced garlic until soft and fragrant.
2. Add Spices: Stir in the curry powder and cook for another minute.
3. Add Parsnips and Broth: Add the chopped parsnips and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the parsnips are tender (about 20 minutes).
4. Blend the Soup: Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender.
5. Add Coconut Milk: Stir in the coconut milk, season with salt and pepper, and simmer for a few more minutes.
6. Serve: Pour into bowls, garnish with fresh herbs, and enjoy!

 

Instructions Tuna and Sweetcorn Quiche

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Mix Ingredients: In a bowl, combine the drained tuna, sweetcorn, beaten eggs, cottage cheese, grated cheddar, salt, and pepper.
3. Prepare Muffin Tin: Lightly grease a muffin tin or small quiche molds with cooking spray or oil.
4. Pour Mixture: Divide the mixture evenly into the muffin cups.
5. Bake: Bake for 20-25 minutes or until the quiches are set and golden on top.
6. Serve: Let them cool slightly before removing from the tin. Serve alongside the curried parsnip soup.

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