Autumn, Dinner, Lunch, Vegetable, Winter
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
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.