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Method Prep:10min › Cook:40min › Ready in:50min
Heat the oil in a pan. Add onion and cook until onion has softened.
Add parsnip and carrot and cook for a few minutes but don't let the vegetables or onion colour. Add curry powder and stir through. Add vegetable stock cube, then enough water to cover the vegetables by about an inch.
Simmer gently until vegetables are tender, about 40 minutes.
Blend the soup to your desired consistency (at this stage you can cool it and place in the fridge for reheating). Add milk and then black pepper to taste. Serve with crusty bread and butter.
You can add ginger and/or apple but the version above is my favourite.
We grow our own parsnips and this year has been an amazing year for them so trying lots of new parsnip recipes and this is an excellent one. I used a curry paste as well as my own blend of ground spices, instead of made-up powder, and (for my personal taste) it needs seasoning with salt as well as the freshly ground black pepper. But it's a winner! - 02 Jan 2013