Diary Recipes

There was a special offer on the veggies at the supermarket last week and parsnips featured in the offer so I ended up with a couple of packs of parsnips and decided to make a curried parsnip soup.

600g Parsnips peeled and chopped 

1 onion, peeled and chopped

1 tbsp vegetable oil

1tbsp Pataks Jalfrezi curry paste

1 litre vegetable stock

salt & pepper

250ml milk or cream

chopped parsley

Heat the oil in a large saucepan or pressure cooker, add the choppped onion and cook gently until transparent.  Add the curry paste and cook for about a minute, add the parsnips and cook in the oil and curry paste for about 5 minutes until coated and slightly browned.

Add the vegetable stock and seasoning and cook until the parsnips are soft.

Let the soup cool slightly, either liquidise or use a stick blender to puree the soup.  Add the milk or cream and adjust the seasoning to taste. 

Serve sprinkled with parsley.