Prep 10 mins
Cook 50 mins
This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty. I only make the 'full fat' version on special occasions. (If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat) And it freezes well.
- 1 1⁄2 ounces butter
- 1 onion, peeled & sliced
- 1 1⁄2 lbs parsnips, peeled, cored & finely diced
- 1 teaspoon curry powder
- 1⁄2 teaspoon ground cumin
- 2 pints chicken stock or 2 pints vegetable stock
- salt & pepper
- 5 fluid ounces single cream or 5 fluid ounces creme fraiche
- paprika, to garnish
- Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
- Stir in the curry powder and cumin and cook for a further 2 minutes.
- Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or food processor until smooth.
- Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.