* 4 parsnips * 2 tablespoon olive or rapeseed oil * 1 onion * 2 garlic cloves * 2 teaspoon curry powder mild or medium * 750 ml vegetable stock * 50 ml dairy-free cream
***Instructions:***
* Preheat the oven to 180°C / 350°F / Gas Mark 4. * Peel the parsnips and cut into wedges, and place in a roasting tin or baking tray. Peel the onion and slice thickly and add to the tray, then add the garlic cloves – whole and unpeeled. Drizzle over the oil, add the curry powder and season with salt and black pepper, then toss everything together until the vegetables are fully coated with oil. * Roast for 30 minutes until the parsnips are golden brown and soft. Remove the garlic cloves (keep them for later), and set aside. * Bring the vegetable stock to the boil in a large saucepan. Tip in the roasted parsnips and onion, then squeeze the soft flesh out of the roasted garlic cloves, add to the pan and discard the skin. Boil for 4-5 minutes, then remove from the heat, stir through the cream then blitz to a very smooth purée with a hand blender or in a blender / food processor. Taste and adjust seasoning as required. * If you wish to make parsnip crisps for a garnish, simply peel strips off a parsnip with a potato peeler. Heat a little oil in a frying pan and fry the strips gently until they are just turning golden brown. Watch carefully – they can burn in seconds! Sprinkle with salt then remove from the pan and keep on kitchen paper until just before serving so they stay crisp. * Serve the soup with a drizzle of cream and your parsnip crisps.
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**Recipe**
Prep Time: 10 minutes
Cook Time: 35 minutes
***Ingredients:***
* 4 parsnips
* 2 tablespoon olive or rapeseed oil
* 1 onion
* 2 garlic cloves
* 2 teaspoon curry powder mild or medium
* 750 ml vegetable stock
* 50 ml dairy-free cream
***Instructions:***
* Preheat the oven to 180°C / 350°F / Gas Mark 4.
* Peel the parsnips and cut into wedges, and place in a roasting tin or baking tray. Peel the onion and slice thickly and add to the tray, then add the garlic cloves – whole and unpeeled. Drizzle over the oil, add the curry powder and season with salt and black pepper, then toss everything together until the vegetables are fully coated with oil.
* Roast for 30 minutes until the parsnips are golden brown and soft. Remove the garlic cloves (keep them for later), and set aside.
* Bring the vegetable stock to the boil in a large saucepan. Tip in the roasted parsnips and onion, then squeeze the soft flesh out of the roasted garlic cloves, add to the pan and discard the skin. Boil for 4-5 minutes, then remove from the heat, stir through the cream then blitz to a very smooth purée with a hand blender or in a blender / food processor. Taste and adjust seasoning as required.
* If you wish to make parsnip crisps for a garnish, simply peel strips off a parsnip with a potato peeler. Heat a little oil in a frying pan and fry the strips gently until they are just turning golden brown. Watch carefully – they can burn in seconds! Sprinkle with salt then remove from the pan and keep on kitchen paper until just before serving so they stay crisp.
* Serve the soup with a drizzle of cream and your parsnip crisps.
***Credit***: [https://www.thevegspace.co.uk/recipe-curried-parsnip-soup/](https://www.thevegspace.co.uk/recipe-curried-parsnip-soup/)