CURRIED PARSNIP SOUP

I was walking about the supermarket the other day just having a wee browse and noticed how HELLA CHEAP parsnips are. I had mine left over from Christmas but the point stands Parsnips are cheap, they are seasonal, pretty much always grown in Britain and great in soups!

So this is a great soup with tons of flavour. The ghee is optional but I really love cooking with it and its also a really healthy fat! But just use a neutral oil like sunflower or rapeseed instead if you’re not a fan or want to make this Vegan. I really recommend @happybutterghee which is made with organic milk and a great product you can find it in a lot of shops - i got mine in the little Organic shop thats just opened on Rye Lane but i see you can also get it on @ocadouk too!

Soup topper is a nice way to snazz a soup up. I stole this idea from Elena @london_fermentary often makes with her smoky kraut. You could do this with any kraut really, but im obsessed with the smoky kraut.

Let me know how you get on!

1kg Parsnips

450g potatoes

1 onion, diced

4 garlic cloves, minced

1 thumb of ginger, minced or grated

2 tsp cumin seeds

3 tbsp ghee/sunflower oil

10 curry leaves, fresh or dried

0.5 tsp chilli powder

3 tsp curry powder

1 tsp turmeric

1.25L veg stock

Salt

Chilli flakes for top

1/2 lemon, juiced

Optional topper:

3 tbsp smoky kraut (or any other kraut)

1 tsp honey

1 tsp extra virgin olive oil

1/4 red onion, sliced

Get a large saucepan on a medium heat. Put the ghee or sunflower oil in the pan then add the cumin seeds and curry leaves and gently fry for a few minutes.

1. Add the onions, turmeric and curry powder fry off for 10 minutes, stirring occasionally. Add garlic and ginger fry for another 5 minutes.

2. Peel, if dirty, and chop the potatoes and parsnips into 2cm chunks. Chuck them in the pan with a splash of water, put the lid on for 7 minutes.

3. Pour the veg stock in and leave to simmer for 30-40 minutes or until the parsnips and potatoes are soft stirring occasionally. Season with salt to taste and add lemon juice.

4. Blend until smooth in the blender.

5. To make the soup topper, slice the onion and in bowl mix with the kraut, honey, extra virign olive oil and pinch of salt.

6. Serve in bowls with the topper and a sprinkle of chilli flakes. Eat!

Note: Let the soup down with a splash of water when eating later as it will thicken up.

This recipe will make enough for you to freeze a few portions too.