Thanks to Nikki Vincent for providing this recipe

 
 

Ingredients

3 Large Parsnips
1 Medium onion chopped
3 Cloves of garlic chopped
1 Ltr vegetable stock
2cm piece of root ginger finely chopped
1tsp Curry powder
1tsp ground ginger
2tbs Sunflower oil
25g Butter
A little milk to dilute as required

 

Method

1) Fry the onion in the oil and butter until soft, add the garlic and root ginger and soften too. Add the ground ginger and curry powder, fry for a couple of minutes.


2) Meanwhile chop the parsnips into 3cm size pieces (approx) and place in a saucepan with the stock. Add the fried onions etc. and gently boil for about 20 mins until the parsnips are soft.


3) Leave to cool for a while then use a stick blender (or similar) to puree your soup. Add milk to create your preferred consistency Add salt and pepper if required and serve with homemade crusty bread and crème fraiche.

 
 
 

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