Vickys Thick & Creamy Curried Parsnip Soup

1. 1

   Melt the butter in a large saucepan then add the parsnips, onion and garlic.

2. 2

   Cook over a medium-low heat until the onion is softened but not coloured

3. 3

   Sprinkle the curry powder in and stir for a minute before adding the stock

4. 4

   Bring to the boil then cover and simmer for 15 - 20 minutes until the parsnip is cooked through

5. 5

   Put the whole lot through a blender and puree smooth.

6. 6

   Pour back in the pan and season to taste with salt & pepper, add more curry powder if you like

7. 7

   Keep warm and stir the cream in just before serving

8. 8

   Garnish with some chopped chives

* Per serving · 4 servings · Values may vary.

No additional tips available.