Spicy Parsnip Soup
2 tbsp butter
1 onion, chopped
2 large parsnips, peeled and cubed
1 clove garlic, finely chopped
750m boiling water
1 stock cube
2 tsp curry powder
100ml double cream
Salt and black pepper for seasoning
Dried chilli pepper flakes or paprika to garnish
Melt the butter in a large saucepan over a medium heat. Fry the onion in butter until soft, around 5 minutes. Add the parsnips, garlic and curry powder and fry for a couple of minutes to release the flavours.
Boil the water in the kettle and mix with the stock cube in a separate jug. Add to the pan and stir well.
Simmer for 15 mins until parsnips are soft and easy to break with a wooden spoon.
Take off the heat and blend with a hand mixer or food processor. Stir in the cream and warm through. Season to taste and garnish with the chilli flakes or paprika.