Method
Cook the onion, garlic, parsnip and potato in the butter/oil for 10 mins. Stir in the curry powder and cook for 2 mins, stirring occasionally. Gradually pour in the hot stock and summer until the parsnip is tender. Puree in a liquidiser and add some water if the soup is too thick. Add seasoning and cream, sprinkle with chives or parsley.
Ingredients
1 medium onion, chopped
1 large clove garlic, sliced
1 very large parsnip, peeled and chopped
1 medium potato, peeled and diced
2 heaped tbs butter or 2tbs olive oil
2 pints veg or chicken stock
1 rounded tsp curry powder
1/4 pint single cream or equivalent
chives/parsley
Season:
Spring
Autumn
Winter
Recipe type:
Plant based
Quick
Easy
Soup
Ingredients terms:
Garlic
Herbs
Onion
Parsley
Parsnip
Potato
Potatoes