Curried Parsnip Soup

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

1 kilo parsnips
2 tablespoons unscented oil
1 large onion, chopped
2 sticks celery, chopped
1 - 2 carrots, chopped
3 cloves of garlic, chopped
1 inch piece of ginger, chopped
½ small hot red chilli, chopped
1 tablespoon Madras curry powder
1 litre vegetable stock
500ml hot water
Salt to taste
Fresh ground black pepper


Wash and peel the parsnips and cut into 1 inch chunks.

Heat the oil in a heavy based pot, and add the onion, celery and carrot. Reduce heat and sweat gently for about 10 minutes.

Add the garlic, ginger and chilli and fry gently for an additional minute. Add the Madras curry powder, stir and cook for two minutes.

Add the parsnips to the pot. Stir to coat the parsnips with the onion mixture, then cook together for about 5 - 7 minutes, until the parsnips start to fray around the edges.

Add the vegetable stock to the pot. Season with a little salt, but not to taste just yet. Cover and simmer for about 30 minutes, or until the parsnips are completely tender. Let cool a little.

Puree the soup until smooth and creamy, using an immersion or a normal blender. You may need to use some hot water at this stage to loosen the soup as it will be really thick at this point. Adjust the water until you achieve the texture of soup you like.

Return to the pot, and season to taste with salt. Reheat gently, and serve with a sprinkling of black pepper and some crusty bread.