Curried parsnip soup

Serves 4

Taken from Miss Dahl’s Voluptuous Delights

Ingredients

4 large parsnips, peeled and chopped

1 medium onion, chopped

1 or 2 cloves of garlic, peeled and crushed

olive/sunflower oil

1 tbsp curry powder

1 pint stock

Directions

1. Sweat the onion and garlic in the oil over a low heat for about a minute.
2. Add the curry powder, stir, and cook for a further minute.
3. Add the parsnip and stock, bring to the boil, and simmer for 15-20mins.
4. Blend and adjust seasoning if necessary.
5. The original recipe calls for 2tbsp single cream to be added at this point; I didn’t have any so omitted it.
6. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)