Curried parsnip soup
SERVES 6–8 CALS PER SERVING 197–147
Ingredients
- 30 g (1 oz) butter
- 750 g (11⁄2 lb) parsnips, coarsely chopped
- 1 large onion, chopped
- 1 large garlic clove, crushed
- 2 tsp mild curry powder
- 1.8 litres (3 pints) vegetable or chicken stock
- salt and black pepper
- 200 ml (7 fl oz) single cream
- snipped fresh chives, to garnish
Instructions
- Melt the butter in a large saucepan, add the chopped parsnips, onion, and crushed garlic, and cook gently, stirring occasionally, for 5 minutes or until the onion is softened but not coloured.
- Stir in the curry powder, and cook for 1 minute, then blend in the stock, and season with salt and pepper. Bring to a boil, stirring, then cover, and simmer gently for 20 minutes or until the parsnips are tender.
- Purée the soup in a food processor or blender until smooth. Return the soup to the rinsed-out pan, heat gently to warm through, stirring constantly, then taste for seasoning.
- Stir in the single cream and reheat gently. Serve at once, garnished with fresh chives.
