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Curried parsnip and apple soup

Clodagh McKenna from Market Kitchen
Make the most of some of autumn’s top produce with this spicy, filling soup recipe from Clodagh McKenna

Curried parsnip and apple soup

Method

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1. Melt the butter in a saucepan over a low heat and add the onion, garlic, parsnips and apple. Season with salt and pepper, then cook for 10 minutes, stirring occasionally until the parsnips and apple are tender.

2. Mix in the flour and curry powder, stirring constantly to coat all the ingredients evenly and making sure that no lumps form.

3. Pour in the hot stock, stirring well, and bring to the boil. Reduce the heat and simmer for another 5 minutes.

4. Pour the soup into a blender and blend to a smooth consistency. Stir in the cream and chopped coriander.

5. To serve, pour the soup into bowls and spoon over a dollop of crème fraîche. Sprinkle over the bacon lardons, if using.

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Ingredients
50g Butter
1 onion, roughly chopped
1 garlic clove, crushed
2 Parsnips, roughly chopped
1 Cooking Apple, peeled, cored and roughly chopped
1 tbsp plain flour
1 tbsp curry powder
1 litre hot vegetable stock
100ml double cream
2 tbsp crème fraîche