Curried Parsnip

Name: Curried Parsnip
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 2 stock cubes; 750 g parsnips, peeled and roughly chopped; ½ teaspoon ground ginger; 1 teaspoon mild curry powder; 2 garlic cloves, peeled and finely chopped; 1 onion, peeled and diced; 1 tablespoon olive oil or butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Soups

By Fraser Reid

Published 2019

About

Everyone loves curried parsnip soup; it’s so simple to make and so tasty. It’s really easy to vary too: just change up the spices – any mix of mild and aromatic spices like cumin, coriander, turmeric and paprika work well. Sometimes I add a teaspoon of honey to help bring out the natural sweetness of the parsnips.

Ingredients

1 tablespoon olive oil or butter
1 onion, peeled and diced
2 garlic cl

Gluten-free
Vegetarian
February
Soup
Spring

Method

Heat the oil or butter in a pot, then add the onions and garlic and fry everything on a medium-low heat for 5–10 minutes.

Meanwhile, put the spices into a dry frying pan over a medium heat and toast them until they start to release their fragrance (about 2–3 minutes).

Add the toasted spices and the chopped parsnips to the softened onions and give everything a mix.

Pour i