Curried Parsnip Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 red onion, chopped
• 3 parsnips, chopped (about 750g total)
• 2 cloves garlic, crushed
• 2 teaspoons garam masala
• 1/2 teaspoon red chili powder
• 1 tablespoon all-purpose flour
• 850 ml vegetable stock
• 1 fresh lemon rind, of grated
• 1 lemon, juice of
• salt and pepper
• julienned fresh lemon rind, to garnish

Recipe

• 1 heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
• 2 add the garam masala and chili and cook for about 30 seconds.
• 3 add the flour mixing well and cook stirring constantly for a further 30 seconds.
• 4 stir in the stock, lemon juice and rind and bring to the boil.
• 5 reduce the heat and simmer for 20 minutes.
• 6 remove some of the vegetable pieces and set aside.
• 7 puree the remaining soup then return to the saucepan with the reserved vegetables.
• 8 reheat.
• 9 season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.