27/10/2026
Autumn leaves and a warming bowl of soup 🍂 😋🧡
SPICEY PARSNIP SOUP
1 small onion (or 1/2 large)
2 garlic cloves
3cm piece ginger
2 tsp curry powder
4 to 6 (depending on size) parsnips, peeled and chopped, use a vegetable peeler to reserve a few strips for garnish.
400ml milk
800ml veg stock
Fresh chilli to garnish
Oil and butter for frying
Peel and chop the onion, ginger and garlic and fry in a little oil and a k**b of butter, after a few minutes add the curry powder and a little salt and pepper. Continue to gently fry for a further few minutes, then add the vegetable stock and roughly chopped parsnips.
Simmer for about 10 minutes and then add the milk, and gently simmer until the parsnips are cooked through and soft.
Blend to a smooth consistency, add a little kettle water if too thick.
For the garnish fry the peeled parsnip strips and sprinkle on top the with some finely sliced red chilli.
