Spicy Parsnip Soup
Ingredients
1 pt Chicken stock**
250g peeled carrots
2 medium onions
400g peeled parsnips
700g peeled potatoes
1 celery heart
2 tspns curry powder or paste (I recommend Mrs Patak's Korma paste)
salt & black pepper
** A stock cube is perfectly adequate but if you're in the habbit of making your own stock, this would be better.
Method
Peel parsnips, carrots, onions and potato.
Cut into medium chunks and place in a large pan.
Add the curry powder or paste.
Add the stock and top up with enough water to just cover the vegetables. (Don't add more stock cubes as this will make the soup too salty!)
Bring to the boil then reduce the heat, cover with a slightly tilted lid and simmer until all the vegetables are cooked and tender.
Remove from the stove and blend until smooth. (if you're using an electric hand blender its advisable to allow your soup to cool before blending to prevent damage to your blender. )
Adjust the consistency if necessary by stirring in boiling water from the kettle.
Salt & pepper to taste.
Serve piping hot in warmed bowls with Wizzy's three seed bread and real butter.
YUM!!
