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Curried parsnip soup

Tamasin Day-Lewis from Tamasin's Great British Classics
Warming spices added a little pizzazz to this creamy parsnip soup from Tamasin Day-Lewis

Curried parsnip soup

Method

1. Peel and slice the parsnip.

2. Melt the butter in a large saucepan and cook the parsnip, onion and garlic together over a low heat for 10 minutes, until they are softened and have absorbed the butter.

3. Add the flour and the spices.

4. Slowly add the hot stock, stirring continuously.

5. Simmer until the parsnip is very soft.

6. Transfer the mixture to a blender and whiz until smooth.

7. Return to the pan, add the cream and adjust the seasoning as necessary.

8. Gently reheat the soup and serve in bowls, garnished with the chives.

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Serves: 6-8

Prep: 30 min
Cook: 20 min

Ingredients
1 large parsnip
85g unsalted Butter
110g chopped onion
1 garlic clove, crushed
1 tbsp Flour
1 tsp Cumin seeds
1 tsp Coriander seeds
1 tsp Garam masala
pinch cayenne
1.2 litres beef or chicken stock
150ml Cream
1 tbsp chopped chives, to serve