Soup and root veg - a perfect combo. And coincidentally it is the season for them both. This curried parsnip soup is so easy to make - about 30 minutes from start to finish - but it has a really indulgent and luxurious feel.
The reason we love soup so much is that it is versatile - you can add beans, chickpeas or lentils to a soup to make it more of a meal, it is portable in a soup flask to take leftovers to work or it is a warming snack in a mug when you need a little comfort food. This recipe will serve 4.
Ingredients
350 g parsnips, cut into small cubes
1 onion, quartered
50 g unsalted butter, cut into cubes or
1 tbsp olive oil
1 tsp curry powder
750ml of chicken or vegetable stock
½ tsp fine sea salt, or to taste
1 pinch ground black pepper, or to taste
A drizzle of sour cream, 60 g croutons and a few snipped chives as an optional topping
Method
Add the chopped parsnips, onion and curry powder into a food processor and pulse for about 10-15 seconds until finely chopped but not pureed.
Over a medium heat, add the butter or olive oil and the vegetable mixture to a large pot and cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the stock, salt, and pepper to the pot, bring to a boil, then reduce heat and simmer for about 12-15 minutes, or until the vegetables are cooked through.
Remove from heat and let cool slightly.
Use a hand held soup blender directly in the pot and blend until the soup is smooth.
Serve garnished with the optional toppings if desired.
Recipe & photo credit: Thermomix & Cookidoo
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