Curried Parsnip Soup

The running joke in our family used to be that if the girls were asked which soup we wanted, the answer would always start with a ‘p’: either pea or parsnip. This is so tasty, spiced but also sweet.

(serves 4-5)

50g butter

1 tblspn olive oil

2 large chopped onions

1 chopped garlic clove

1 tsp cumin

1 tsp curry powder

1 tsp ground ginger

500g peeled & chopped parsnips

1 peeled & chopped medium (Bramley) apple

2 tblspns runny honey

1.5 litres stock

  1. Heat the butter and oil in a large heavy-based pan until the butter starts to foam
  2. Stir in the onions and garlic and cook for 2 minutes to soften
  3. Mix together the cumin, curry powder and ground ginger, then stir into the onions
  4. Add the parsnips, apple and honey and cook for a few minutes
  5. Pour in the stock, bring to a boil, then reduce the heat to simmer for 20 minutes until the parsnips are cooked
  6. Whiz the soup in a blender until smooth
  7. Season to taste and reheat before serving with crusty bread
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