Another easy one.

  • 250gm parsnips, peeled and chopped
  • 1 potato, peeled and chopped
  • 1 tablespoon curry paste
  • 800ml vegetable stock
  • 120ml cream
  • Butter/oil

You know what is coming – all soups are made more or less the same way. First sweat the veg in the oil for 5 minutes. Add the curry paste and sweat another minute or two. Add the stock and simmer for 20 – 30 minutes or until the vegetables are very soft.  Blitz in a blender or with a stick. Stir in the cream, reheat and serve. You can also make this with parsnip and potato leftovers (now there’s a Christmas idea…)