Curried Parsnip Soup

Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 10 servings
Cuisine: British
Ingredients: 1.5kg Parsnips; 1 Onion, diced; 3 Garlic Cloves, crushed; 50g Butter; 3 sprigs Thyme, chopped; 30ml Honey; 20g Curry Powder; 1.5l Vegetable Stock; 450ml Double Cream; Salt and Pepper

This warming Winter soup is perfect for embracing the seasons and championing British grown root veg.

Course: Lunch
Cuisine: British

Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Serves

Ingredients

1.5kg Parsnips
1 Onion, diced
3 Garlic Cloves, crushed
50g Butter
3 sprigs Thyme, chopped
30ml Honey
20g Curry Powder
1.5l Vegetable Stock
450ml Double Cream
Salt and Pepper

Method

1Heat the vegetable oil in a saucepan.
2Fry the onion and garlic for 5 minutes until soft then season with salt and pepper.
3Add roughly chopped parsnips, curry powder, thyme and butter. Cook for a further 5 minutes.
4Add the vegetable stock, cream and honey, simmer for 10-15 minutes or until the parsnips are fully cooked and soft.
5