This is a really easy soup to make. There’s just enough curry to give flavour but not so much as to put off any little taste buds.
6 medium parsnips (around 750g worth)
1 large (or 2 small) potatoes
1 large onion
1 heaped teaspoon of medium curry powder
1/2 teaspoon of turmeric
1/2 teaspoon of ground cumin
1 & 1/2 pints of vegetable stock
Salt and pepper
3-4 tablespoons of double cream
Peel the parsnips and potatoes and cut into small pieces. Peel and chop the onion.
Melt the butter in a large pan
Add all the veg and stir
Add the curry powder, turmeric and ground cumin
Mix to coat everything
Cover and cook on a low heat for around 10mins, stirring occasionally.
Add the stock (I’m using my homemade stock that I freeze in batches- it quickly melts in the pan.)
Put the lid on and simmer on a low heat for around 30mins
Use a blender or hand blender to blend the soup until completely smooth
Add a little cream and mix through