Curried parsnip soup

Parsnips are perfect for blitzing into a soup, as they become wonderfully creamy when cooked and pureed. Our parsnip soup is incredibly quick to make, as chopping the vegetables into cubes speeds up the cooking process. A pint of milk enhances the creaminess even further, while our Medium Curry Powder adds the perfect balance of coriander, turmeric, ginger and fenugreek in a simple shake of the bottle. Serve this winter warmer with a big hunk of crusty white bread to mop it all up. This soup is well suited for freezing, so whip up a big batch and enjoy it over and over again.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a large saucepan and fry the vegetables for 3-4 minutes. Add the Curry Powder, cook for a further minute.

Step 2

2 Add the liquid and salt to taste. Bring to the boil. Cover and simmer for 10-15 minutes until parsnips are tender. Cool slightly.

Step 3

3 Purée in a liquidizer or food processor. Stir in the Pepper.

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