One of my children is completely anti spice but is a lover of parsnips, so in an attempt to inject a little more spice into our lives and introduce him to more exotic flavours I came up with this mild curry parsnip soup.
I had it ready and waiting for them to come home to after rugby training and it was lapped up, with the bread used to mop up and clean the bowls. For the adults, if you like some more spice just sprinkle on some dry chilli flakes before serving to give it a bit of a kick.
Serves – 2 adults as a main, a family of 4 as a starter, or 4 children as a main
Preparation time – 10 minutes
Cooking time – 25 minutes
Little helpers – Competent little chefs can use a peeler to peel the parsnips and potatoes with supervision
Parsnip Soup Ingredients
1 onion chopped
2 cloves of garlic chopped
1 medium potato (I used Maris Piper) chopped
5 Parsnips (approx 500g) chopped
knob of butter
1 tbsp mild curry powder
350 ml vegetable or chicken stock
1 400ml can of light coconut milk
Method for Parsnip Soup
Over a medium heat melt the butter in a large pan, then add the onions and fry for approx 3 minutes. Then add the garlic and fry for a further 2 minutes. Add the curry powder and stir in, making sure to scrape the bottom of the pan to release all the flavours.
Then add the parsnips and potato, along with the stock and can of coconut milk. Stir it all together, it should be a nice light yellow. Bring to the boil and then simmer covered for 20 – 25 minutes until the vegetables are soft. Check in while its simmering and give it an occasional stir.
Then take off the heat and use a hand blender to blend thoroughly to remove all lumps. If it is too think add more water to desired consistency.
Season to taste and for the adults (or adventurous kids) sprinkle with chilli flakes. Serve with bread.