Masala curried parsnip soup

Paul Merry - Food Development Director
Prep time: 
15 mins
Cook time: 
25 mins
  • 30g butter
  • 1 medium onion, chopped
  • 450g parsnips, peeled and cubed
  • 1 clove garlic, finely chopped
  • 2 teaspoons curry powder
  • 1 cube chicken stock
  • 800ml boiling water
  • 125ml double cream
  • salt and pepper to taste
  • 1 pinch crushed chillies or paprika for garnish
  1. Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder and fry for a couple of minutes to release the flavours. Mix the stock cube into the boiling water and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pan. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
  2. Remove from the heat and puree with a liquidiser or hand blender. Stir in the cream and heat through. Do not boil. Season with salt and pepper to taste and garnish with crushed chillies or paprika.