Curried Parsnip Soup

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November 4, 2016

A sweet, spiced and tasty soup to serve for lunch or as a starter with chunky bread.


700g parsnips (peeled and diced)

1 large bramley apple

2 medium onions

200g curry paste

1 and a 1/4 litres chicken or veg stock

40g butter


1Saute the onion in the butter for five minutes.

2Add the curry paste and cook for a few more minutes before adding the parsnips and stock.

3Bring to the simmer and cook for an hour.

4Puree, return to the simmer and grate in the apple.

5Serve within a couple of minutes, before the apple loses its zig.