Curried Parsnip Soup

Loads of parsnips left after Christmas ?

Here is an easy and tasty recipe for using them up. It doesn't matter if they are raw or cooked (steamed, boiled or roasted), you can throw them into this soup.

Adjust the quantities to use what ever amount you have left over...

Curried Parsnip Soup

4 Parsnips (chopped or sliced)
2 Onions (chopped)
8 tablespoons of Butter
2 tablespoons of Plain Flour
2 teaspoons Curry Powder (use a mild to medium one)
1 teaspoon Turmeric
4 pints (UK pints not US) Vegetable Stock
1/2 pint Cream
Sea Salt
Freshly ground Black Pepper

1. Melt the butter in a saucepan.

2. Add the chopped onions and the chopped parsnips. Cook gently with the lid on for about 10 minutes.

3. Next add the flour, curry powder and turmeric, and stir it in well to coat the veggies.

4. Cook this for 1 or 2 minutes.

5. Next pour in the prepared stock and simmer on a low heat for 30 minutes, (or until the parsnips are nice and soft if they are already cooked).

6. Allow the soup to cool for 10 minutes and then blend it to a smooth texture with a hand blender.

7. Taste and add the appropriate salt and pepper.

8. If you are going to use the soup straight away, add the cream at this stage and gently re-heat the soup until it's ready to eat.

9. If you want to freeze the soup, it's best to not add the cream. Add it when you use it at a later date.