Curried parsnip soup

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

60g butter

 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.)

Bring to the boil the reduce to a simmer

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

Serve with a little more cream swirled in!

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