Comforting

Curried parsnip soup

Name: Curried parsnip soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 20g unsalted butter; 1 tablespoon yellow mustard seeds; 1 tablespoon Madras curry powder; 1/2 teaspoon 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); 2 parsnips, peeled, trimmed, cut lengthways into quarters (and crossways if very long); 1 tablespoon olive oil; 1 tablespoon runny honey

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by Jill Dupleix

Food writer

Oct 03, 2015

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 tablespoon yellow mustard seeds
1 tablespoon Madras curry powder
1/2 teaspoon 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 tablespoon olive oil
1 tablespoon runny honey

Method

1.

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.
2.

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.
3.

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.)
4.

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.