Curried Parsnip Soup

Ingredients

• 700g Parsnips
• 1 Onion
• 1 Garlic Clove
• 25g Butter, fresh
• 1 tsp Cumin, ground
• 1 tsp Turmeric, ground
• 1 tsp Paprika
• ½ tsp Chilli Powder
• 1 tsp Chilli Flakes
• 1 Stock Cube, Chicken
• 750ml Water
• 1 tbsp Plain Flour
• 4 tbsp Creme Fraiche, half fat
• Salt, to taste
• Black Pepper, to taste

Method

1. Peel, core and small dice the parsnips. Peel and finely dice the onion. Peel and crush the garlic.
2. Heat the butter in a large heavy bottomed pan on a medium heat (you'll need one with a lid). Add the onion and saute for 2-3 minutes until starting to soften.
3. Add the garlic and parsnip to the pan and stir well to coat. Turn the heat down to a low setting and cook with the lid on for 10 minutes. Stir a couple of times while cooking to ensure the parsnip doesn't catch on the bottom of the pan.
4. Add the spices, including half a tsp of chilli flakes (you can add more chilli flakes/powder later if you want to give it a bit more of a kick). Season with a little salt and pepper and stir.
   

5. Make the stock up to 750ml with boiling water. Add the flour to the pan and stir to coat. Add 2/3rds of the stock to the pan, turn the heat up a little and simmer for 10-15 minutes until the parsnips are very tender.

6. Remove from the heat and blend with a stick blender. Add the creme fraiche and blend a little more. You can add more stock in at this point if the soup is too thick.

7. Have a taste, and add more seasoning or chilli flakes to your taste preference.
8. Return to the hob on a low heat and simmer for 2-3 minutes until piping hot again.
9. Serve sprinkled with a few chilli flakes.

10.  

This soups works well with a toasted wholemeal pitta for dipping (an extra 155 cals)

If you don't have all the spices to hand - garam masala is a good substitute.