Dean Edwards gets spicy with his curried parsnip soup
Ingredients
- 4 large parsnips
- 20 g¾ oz unsalted butter
- ½ green chilli, de-seeded and finely chopped
- 1 onion, diced
- 1 garlic clove
- 1 tsp garam masala
- 1 tsp cumin
- 1 l1¾ pt vegetable stock
- Lemon juice
- 50 ml1¾ fl oz double cream
- 1 small bunch of coriander
- 30 ml1 fl oz olive oil
Method: How to make Curried parsnip soup
1
Peel and cube the parsnips and add to a pan along with the butter, onion, garlic and chilli. Add a small splash of water, cover with a lid and cook for around 10 minutes. Add the spices and the stock and continue cooking for another 10 minutes.
2
Transfer to a blender and blitz until smooth. Return back to the pan and add cream, a squeeze of lemon juice and season with salt and pepper. Place the coriander and the olive oil in a small blender and blitz. Garnish the soup with a drizzle of this oil.
