Curried Parsnip And Apple Soup

1. 1

   Chop all the vegetables to have ready for adding to the hot pan.

2. 2

   Heat the stock to have ready as well.

3. 3

   Heat half of the oil in a large pan and fry the onion until soft but not colored.

4. 4

   Add cumin and curry powder and stir briskly for one minute.

5. 5

   Add the parsnips and stock and 350 ml (1.5 cups) of boiling water, bring to a boil.

6. 6

   Reduce heat to medium low and simmer for 12 minutes.

7. 7

   Peel and grate the apples.

8. 8

   Check that the parsnips have softened then remove from heat and add the apples.

9. 9

   Use a wand blender to puree.

10. 10

    Reheat and add cream (half and half).

11. 11

    Serve with garlic bread and season liberally with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.