Curried parsnip soup
Monday, 20th November 2017 by Chen


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



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.