Parsnip Soup with Curried Oil
In Brief
Prep Time : 20 minutes
Cooking Time : 20 minutes
Serves : 6
I love parsnip soup at this time of year. It’s a bit of a naughty one as it’s quite rich and creamy but we need the extra layers in winter. You can always remove the cream or use milk if you think you have enough storage for winter though.
Try this recipe on anyone who claims they don’t like parsnips. It’s so delicious I’m sure they will change their mind!
Shopping List
- Parsnips: 500g
- Garlic: 3 cloves
- Onions: 3 small
- White wine: 100ml
- Thyme: 1 tsp
- Cream: 100ml
- Stock: 500ml
- Olive Oil: 100ml
- Curry Powder: 1 tsp
Cooking Instructions
Method
1. Chop the onions and sweat off with a pinch of salt
2. Prepare and dice the garlic, then add to the onions, lower the heat and leave for 5 minutes while you prepare the rest of the ingredients.
3. Strip the thyme from its stalks and add to the soup with the wine
4. Peel the parsnips and chop roughly, add to the soup with the stock and bring to a simmer till the parsnips are soft
5. Add the cream while boiling and boil for another 2-3 mins
6. To prepare curry oil, heat 100ml olive oil in a pan, add the curry powder, cook for 30 seconds and set aside
7. Blitz the soup, serve with a drizzle of the oil and some salt and pepper,
Perfect!