About this recipe: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
Method Prep:10min › Cook:25min › Ready in:35min
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.
Made it healthier.
I used olive oil instead of butter, and instead of cream I added about 60g of soft goat's cheese. This lent just the right amount of creaminess without compromising on flavour, and saved loads on fat and calories! - 19 Feb 2010
Delicious soup, so easy to make, and even better to eat. I followed the recipe exactly, and have to say is probably the best soup I have ever made. I will definately be making this again, and will make it for guests without worrying it could go wrong. 5 Stars !!!! - 22 Sep 2011