Curried Parsnip Soup

Brrrr, it’s cold! The temperature has dropped – suddenly it’s frosty, the trees are bare and there’s the hint of Christmas in the air.

In the UK, around Christmas time the shops are suddenly laden with parsnips, brussels sprouts, nuts and clementines. I love parsnips at any time, but there’s something especially comforting about root vegetables when the weather is cold and crisp. And that sweet, earthy parsnip flavour is just right for adding spice to. This curried parsnip soup is a real winter warmer – perfect after a walk out in the frosty countryside.

Curried Parsnip Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves 3-4

• 1 tbsp olive oil
• 1 onion, chopped
• 2 sticks of celery, peeled and chopped
• 6-7 parsnips, peeled and chopped
• 2 tsps curry powder
• salt and pepper
• 1 litre water or vegetable stock
• 4-5 dashes tabasco sauce (optional)
• red chilli, sliced, to serve

– Saute the onion and celery in the oil until soft but not browned.

– Add the parsnips and continue to cook for a couple of minutes.

– Stir in the curry powder and cook out for a couple of minutes.

– Pour in the water/stock and simmer for approx. 20 minutes until the parsnips are cooked through.

– Puree in a liquidizer until smooth. Taste and season as desired.

Add the tabasco sauce, if using.

– Serve garnished with red chilli.