Curried Parsnip Soup

30g butter
1 Large onion, chopped
1 garlic clove, chopped
2 tsp curry powder
4 parsnips, unpeeled, chopped
2 tbsp clear honey
600ml hot vegetable stock
salt and freshly ground black pepper

1. Preheat the oven to 200C/400F/Gas 6.
2. Melt the butter in an ovenproof saucepan and when foaming add the onion and fry for 2-3 minutes, until softened.
3. Add the garlic and curry powder and cook for one minute.
4. Add the parsnip and honey, stir well and transfer to the oven to roast for ten minutes, or until tender.
5. Remove from the oven, add the stock and season, to taste, with salt and freshly ground black pepper. Using a hand blender, blend until smooth.









Curried Parsnip Soup
Curried Parsnip Soup
Ingredients 30g butter 1 Large onion, chopped 1 garlic clove, chopped 2 tsp curry powder 4 parsnips, unpeeled, chopped 2 tbsp clear honey 600ml hot vegetable stock salt and freshly ground black pepper Instructions 1. Preheat the oven to 200C/400F/Gas 6. 2. Melt the butter in an ovenproof saucepan and when foaming add the onion and fry for 2-3 minutes, until softened. 3. Add the garlic and curry powder and cook for one minute. 4. Add the parsnip and honey, stir well and transfer to the oven to roast for ten minutes, or until tender. 5. Remove from the oven, add the stock and season, to taste, with salt and freshly ground black pepper. Using a hand blender, blend until smooth.



































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