Curried parsnip soup Recipe

Curried parsnip soup Recipe

  • 25g/1oz butter
  • ½ onion, finely chopped
  • 1-2 parsnips, peeled, finely chopped
  • 300ml/10½fl oz hot vegetable stock
  • 2 tbsp grated hard goats' cheese
  • 2 tsp curry powder
  • 3 tbsp double cream
  • salt and freshly ground black pepper
  • 1 tbsp Greek-style yoghurt
  • drizzle olive oil
  1. Melt the butter in a saucepan and fry the onion until softened but not coloured. Add the parsnip, pour in the stock and cook for 6-8 minutes, or until the parsnip is tender.
  2. Add the goats' cheese and curry powder and cook for 3-4 minutes. Stir in the double cream and season with salt and freshly ground black pepper, then blend with a hand-held blender until smooth. Add a dash of boiling water if the soup is too thick.
  3. Pour into a bowl and garnish with a dollop of Greek-style yoghurt and a drizzle of olive oil.
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