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

1. 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.
2. 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.
3. 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.
4. Stir in the single cream and reheat gently. Serve at once, garnished with fresh chives.

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