Curried Parsnip Soup
Course: Lunch, Light BitesCuisine: Care, Hospitality, British, CafeDifficulty: Easy
Servings
10
servingsPrep time
5
minutesCooking time
30
minutesThis warming Winter soup is perfect for embracing the seasons and championing British grown root veg.
Ingredients
1.5 kg 1.5 Parsnips
1 1 Onion, diced
3 3 Garlic Cloves, crushed
50 g 50 Butter
3 sprigs 3 Thyme, chopped
30 ml 30 Honey
20 g 20 Curry Powder
1.5 ltr 1.5 Vegetable Stock
450 ml 450 Double Cream
Salt and Pepper
Directions
- Heat the vegetable oil in a saucepan.
- Fry the onion and garlic for 5 minutes until soft then season with salt and pepper.
- Add roughly chopped parsnips, curry powder, thyme and butter. Cook for a further 5 minutes.
- Add the vegetable stock, cream and honey, simmer for 10-15 minutes or until the parsnips are fully cooked and soft.
- Transfer into a blender and blitz until smooth.
- Taste and season further, you may also need to add some water to let the soup down a little.
- Garnish with extra cream.
Notes
- Parsnips are a great source of vitamin C, which is vital for supporting the immune system!
