Curried parsnip soup
Recipe type: soups
Whether you dress it up for dinner with friends, or prefer it as a weeknight meal, this warming curried parsnip soup will be a hit anyway you spice it.
- 20g unsalted butter
- 1 tbs yellow mustard seeds
- 1 tbs Madras curry powder
- ½ tsp ground turmeric
- 2 leeks (white part only), sliced
- 4 parsnips, peeled, sliced
- 1L (4 cups) hot water, or chicken or vegetable stock
- Dash of pure (thin) cream (optional)
- 12 fresh curry leaves (see Notes)
- Honey-roasted parsnips
- 2 parsnips, peeled, trimmed, cut lengthways into quarters (and crossways if very long)
- 1 tbs olive oil
- 1 tbs runny honey
- For the parsnips, preheat the oven to 220C. Spread pieces on a baking tray, toss with oil and roast for 30 minutes, turning once or twice, until tender. Toss with honey and roast for a further 5 minutes or until crisp and caramelised.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the mustard seeds, curry powder and turmeric and cook, stirring, for 1 minute. Add the leek and cook, stirring, for 5 minutes, then add parsnip and toss well to coat.
- Add hot water or stock, season, then simmer over medium heat for 20 minutes until parsnips are tender. Cool for 5 minutes, then whiz in a blender, in batches, until smooth and creamy. (Add a dash of cream if you like.)
- Return the soup to the pan with the curry leaves and heat through over low heat. Divide among bowls and serve topped with honey-roasted parsnips.
Fresh curry leaves are from selected greengrocers and Indian food shops.