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Curried Parsnip Soup

Yields1 Serving

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

Saute the onion in the butter for five minutes.


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


Bring to the simmer and cook for an hour.


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


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