CURRIED PARSNIP SOUP

Serves 4-6

Ingredients

25g butter and 1 tbsp olive oil

700g parsnips, peeled and chopped

1 onion, chopped

1-2 cloves garlic, crushed

15ml/1 tbsp medium hot curry powder

Salt and freshly ground pepper

1.2 litres vegetable or chicken stock vegetable stock

1 tbs dried mixed herbs

150ml double cream (plus a little extra for swirling) 

Method

Heat the butter and olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for 5-10 minutes until soft and translucent, without browning.

Stir in the garlic, curry powder, dried herbs, and chopped parsnips. Cook for 2-3 minutes so the parsnips are coated in the butter and the spices and herbs release their aroma.

Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 20-30 minutes until the parsnips are completely tender.

Remove the pan from the heat and use a stick blender  or stand blender to blitz until smooth and velvety.

Stir in most of the double cream and season well with salt and pepper. Warm gently through (do not let it boil), then ladle into bowls with a swirl of the remaining cream.

* Serve with crusty, garlic bread or crunchy crouton