A delicious simple soup without too much heat, excellent as a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread.
2 tablespoons butter
1 onion, chopped
2 large parsnips, peeled and chopped into 1 cm cubes
1 clove garlic, finely chopped
750ml boiling water
1 stock cube
2 teaspoons curry powder
100ml double cream
Salt and pepper
Dried chilli pepper flakes or paprika to garnish
Prep: 10 mins
|Cook: 25 mins
Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavours.
Boil the water in the kettle and mix with stock cube in a separate jug. Add to pan and stir well.
Simmer for 15 mins until parsnips are soft and easy to break with a wooden spoon.
Take off the heat and blend with hand mixer or food processor.
Stir in the cream and warm through.
Season to taste and garnish with the chilli flakes or paprika.