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Curried Parsnip Soup
Ingredients
1kg / 2lb parsnips peeled
125g / 4oz butter
2 onion peeled and sliced
2 tsp curry powder
1 tsp turmeric
2 pints chicken stock
Salt and pepper
Method
Melt the butter in a pan and sweat the onions gently in it, taking care not to add any colour. Cut the parsnips into even sized pieces, add them and stir them to coat in the butter. Cover the pan and cook very gently for 5 minutes to soften the parsnips. Add the spices and seasoning, mix around, add the stock and bring to the boil. Simmer for about 30 minutes or until the parsnips are completely soft. Allow to cool and then puree in a liquidiser.
Suggestion - Serve topped with a swirl of yoghurt and chopped fresh coriander.
Alternative - Substitute parsnips for HOPE white turnips (no really,
you'll be surprised)
Recipe by Debbie Lochhead for distribution by HOPE