
Starters
Curried Parsnip Soup
(Courtesy of Peter Moody at My HOT Kitchen
Ingredients
For the soup
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2 tbsp olive oil
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1 onion, roughly chopped
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2 cloves garlic, sliced
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1kg/2lb 2oz parsnips, peeled, cut into chunks
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1 teaspoon mixed herbs
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3 tbsp honey
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1-2 tsp medium to hot curry powder
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salt and freshly ground black pepper
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1.5litres/2½pints chicken or vegetable stock
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1 tin of coconut milk
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To serve
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250ml/9fl oz creme fraiche / yoghurt
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Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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Combine all the ingredients, with the exception of the stock and the creme fraiche / yoghurt, in a roasting dish tray
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Roast for 30 mins until golden brown
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Remove from the oven, and place into a large saucepan, scraping all the gnarly bits in as well.
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Cover with stock, bring to the boil and simmer for 20. mins.
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Remove from the heat and allow to cool slightly, then either, transfer into a food processor , or use a stick blender, and blend until smooth.
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Gradually add the coconut milk, checking taste and consistency as you do so. Some people like it thick, others thinner, some like it coconutty, others not so! It's your taste!
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Serve the soup in a bowl with a spoonful of creme-fraiche / yoghurt on top. i