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Parsnip soup with a hint of spice

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Author: Helen Kingscott, Posted: Wednesday, 18th December 2019, 09:00

A quick, simple, warming recipe to see you through the rest of winter. This parsnip soup has a gentle kick and will make plenty of portions to last you the week.

Ingredients:
1kg parsnips; 2 large onions; 2 tbsp olive oil; 100g light soft cream cheese; 1½ litres vegetable stock; 1 tbsp curry paste (I bought a 200g jar of tikka curry paste and used the rest to make a chicken tikka curry); freshly ground black pepper to season and sprinkle on top; parsley to garnish.

Method:
1 Peel and dice both the onions and parsnips.

2 Heat the oil, add the onions and cook on a medium heat for 1-2 minutes until softened.

3 Add the parsnips and cook, covered, over a low heat for 5-8 minutes with the lid on to sweat the vegetables.

4 Stir in the curry paste, cook for a minute then add the hot stock. Place the lid back on and simmer for 20-30 minutes until the parsnips are really soft.

5 Add the cream cheese then blend with a hand blender or in a liquidiser until smooth.

6 Season, then serve with a little chopped parsley, more black pepper and some lovely fresh rolls.

Tip: If you’d like to make your own bread rolls, you can find a recipe on one of my previous Delicious Dishes – Spinach soup and homemade bread rolls.

Visit www.thelocalanswer.co.uk/news/food-and-drink to browse many more dishes that I’ve cooked over the years.

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