Friday, 9 January 2015

Curried Parsnip Soup

Curried Parsnip Soup

Ingredients (serves 3):

1 Large parsnip, peeled and chopped
2 Onions, peeled and chopped
3 Cloves of garlic, peeled and chopped
2 Maris Piper potatoes peeled and sliced
1 Table spoon of mild curry powder
1 Tea spoon of chili flakes
1.3 Litres of vegetable (or chicken) stock
1 Tea spoon of cumin
A pinch of paprika
A dollop of creme fraiche
Salt & pepper to season

The Cooking:

Melt the butter in a large pot over a medium heat. Add the onion and garlic and lightly fry for 5 minutes. Add the potato, parsnips, curry powder, cumin and chili flakes, stirring so all the vegetables are coated. Pour in the stock and bring to a simmer. Cover with a lid and cook for 20 minutes. 5 minutes before the end seasons well. Then Blitz in a blender until smooth.

Serve with a powdering of paprika and a dollop of creme fraiche with some rustic, crusty bread. Possibly the best tasting soup in the world. It also works with  pumpkin flesh if you want to substitue the parsnip. You will need about 150g of it.

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