Updated: Apr 20
Soup making doesn’t come much simpler than this – a hearty root vegetable, quality stock, some deep spicyy flavours and dash of cream. The sweet parsnips marry really well with the spices, simmered gently in the stock. Left over roast parsnips work well too if you have them left over. A Winter seasonal favourite, my advice is to make a batch, pour some into a flask and take it out on a long Winter walk, cracking it open half way home and eating with some oatcakes and cheese. A true Winter warmer.
4 – 5 medium parsnips – roughly chopped
1 medium onion - roughly chopped
3-4 garlic cloves
1 large knob of butter
A large slug of olive or rapeseed oil
2-3 litres of stock – preferably bone broth
1 tablespoon of curry powder
1 fresh chili roughly chopped
1 knob of fresh turmeric, greated, or 1 tsp of dried
200ml milk , cream or coconut cream/milk
Warm the oil and butter gently in a wide saucepan, then sweat the onion, garlic and fresh chili in it for a few minutes. Add the chopped parsnips and coat well in the oil and butter, then add the curry powder and turmeric and stir gently to combine. Warm up the stock then add in, leaving the soup to simmer gently for about 20 minutes.
Leave to cool slightly, then add the milk or (coconut cream). A harmonizing aroma will ensue, which is about the right time to blend this soup to a smooth consistency with a hand or jug blender and enjoy with a sprinkling of parsley and some freshly ground pepper.