Find a

village

village

property

Please enter a postcode, suburb or village name.
Unfortunately, we have no villages in Australian Capital Territory, Northern Territory, South Australia or Western Australia.
Please try a different postcode, suburb or choose a state below.

Browse by region

You recently looked at these villages:
Unfortunately, we have no villages in Australian Capital Territory, Northern Territory, South Australia or Western Australia.
Please try a different postcode or suburb.
Please enter a postcode, suburb or village name.
Any
  • Any
  • Studio
  • 1
  • 2
  • 3
  • 4
Any
  • Any
  • Studio
  • 1
  • 2
  • 3
  • 4
Minimum number of bedrooms can not exceed maximum number of bedrooms
Bathroom
  • Bathroom
  • 1+
  • 2+
  • 3+
  • 4+
Car spaces
  • Car spaces
  • 1+
  • 2+
  • 3+
  • 4+
Minimum
  • Minimum
  • $50,000
  • $100,000
  • $150,000
  • $200,000
  • $250,000
  • $300,000
  • $350,000
  • $400,000
  • $450,000
  • $500,000
  • $550,000
  • $600,000
  • $650,000
  • $700,000
  • $750,000
  • $800,000
  • $850,000
  • $900,000
  • $950,000
  • $1,000,000
  • $1,500,000
  • $2,000,000
  • $2,500,000
  • $3,000,000
  • $3,500,000
  • $4,000,000
Maximum
  • Maximum
  • $50,000
  • $100,000
  • $150,000
  • $200,000
  • $250,000
  • $300,000
  • $350,000
  • $400,000
  • $450,000
  • $500,000
  • $550,000
  • $600,000
  • $650,000
  • $700,000
  • $750,000
  • $800,000
  • $850,000
  • $900,000
  • $950,000
  • $1,000,000
  • $1,500,000
  • $2,000,000
  • $2,500,000
  • $3,000,000
  • $3,500,000
  • $4,000,000
Minimum price can not exceed maximum price.
Roast Curried Parsnip Soup
Blog · Community & Lifestyle

Roast Curried Parsnip Soup

SERVES 4

PREP TIME 20 MINS

COOKING TIME 40 MINS

 

Ingredients

 - 2 tbsp olive oil

 - 1 tsp coriander seeds

 - 1/2 tsp cumin seed

 - 1tsp ground tumeric

 - 1/4 tsp cinnamon

 - 1/4 tsp mustard seeds

 - 1 large onion, peeled and diced

 - 2 cloves garlic peeled

 - 500g parsnip peeled and diced

 - 1 litre vegetable stock

 - 1 tbsp lime juice

 - 1/2 cup natural yoghurt

 - Salt and pepper, to season

 

Method

Heat oven to 200 degrees Celsius. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking tray, then roast for 30 minutes until tender.

Place vegetables into a food processor with half the stock and process until smooth. Pour into a pan with the remaining stock, season then heat until barely simmering. Remove from the heat and stir in the lime juice.

Garnish with a dollop of yoghurt and fresh coriander leaves.

 

Click here to find more delicious recipes in our latest edition of Chapter magazine.

 

Discover Chapter Magazine

Find your perfect community

With many communities right across Australia, there is sure to be one near you!

Find a village

Subscribe to our newsletter

Be the first to receive the latest news, events and properties for sale at Aveo.

Public events

We welcome you and your family to our community events. Come experience the Aveo lifestyle for yourself.