Curried Parsnip Soup
2 tbsp olive oil
1 onion, sliced
900g/2lb parsnips, diced
1 tsp curry powder
½ tsp ground turmeric
1.2 litres/2 pints/5 cups vegetable stock
150ml/¼ pint/scant ⅔ cup milk
salt and ground black pepper
chopped fresh coriander (cilantro) to garnish
1 Heat the oil in a large pan, add the onion and cook gently for 5 minutes or until starting to soften. Add the parsnips and cook for 3 minutes.
2 Stir in the curry powder and turmeric. Cook for 2 minutes.
3 Add the stock, season to taste with salt and pepper and bring to the boil. Reduce the heat, cover the pan and simmer for 30 minutes until the parsnips are tender.
4 Allow to cool a little, then blitz in batches in a blender or food processor until smooth. Return the soup to the pan and stir in the milk. Reheat gently without boiling.
5 Ladle the soup into warmed bowls, sprinkle with coriander and serve.