Curried Parsnip Soup
85g unsalted butter
1 tbsp plain flour
1-2 tsp curry powder (depending on how spicy you like your soup)
550ml chicken or vegetable stock
Slice the onion and parsnip and gently fry in the butter over a medium heat until soft.
When the onion and parsnip are soft and slightly translucent, add the flour, curry powder and chicken/vegetable stock and continue to cook for a minute or two.
Put your soup into a liquidiser, blender or food processor and whizz until smooth. I used my Nutribullet to blend the soup which meant I had to leave it to cool before blending it. You can also use a stick blender if you have one.
Transfer the soup to a saucepan and warm though over a medium heat. Don’t let it boil.
Season with salt and pepper and serve with croutons.
Pairs Well With
Well it’s getting chilly outside as winter draws closer so out come the soups and stews. This is a super-simple recipe for a delicious Curried Parsnip Soup, guaranteed to warm you up as the days get shorter and the season gets colder. This recipe makes two generous sized bowls of soup but if you want more you can simply double the ingredients and make twice as much.