Parsnips are perfect as a base for thick, creamy and filling soup. As with all vegetables, they are low in fat and so are ideal for a healthy lunch or starter. Choose small to medium-size, which are more tender than the larger ones.
- Melt the butter in a large heavy-based pan. Stir in the curry powder and cook for 1 minute.
- Add the parsnips, stock and milk, bring to the boil and simmer for 20 minutes.
- Purée until smooth in a blender, then return the soup to the pan and reheat gently.
- Stir in the cream and serve
Serves: 4 as a lunch or 6 as a starter
Time: 30 minutes
Suitable for freezing
Stock cubes may contain gluten
Reproduced with the kind permission of the Food Standards Agency