Curried parsnip soup

Ingredients : 

6/7 parsnips (medium in size) 

1 large onion 

2/3 garlic cloves 

3/4 bay leaves 

1.3 litres of stock (veg or chicken) 

1/4 tsp cumin 

1/4 tsp ground turmeric 

Tsp ground coriander 

1.5 tsp fresh ginger 

1.5 tsp curry powder 

Bunch of fresh coriander 

Knob of butter 

Salt and pepper (to taste) 

Method :

Peel and chop the parsnips keeping some parsnip peel to use later - fry in a pan until crispy. 

Finely chop the onion and garlic. 

Add the knob of butter to a hot pan and start adding the ingredients, starting with the onion, garlic and then parsnips. Add all the dry spices and herbs and stir it all together with the stock and the bay leaves. Season with salt and pepper, place a lid on the pan and leave to boil for about 20 /25 minutes. You want all the veg to be soft before reducing the heat and letting it simmer, occasionally stirring throughout. Once the soup is cooked remove the bay leaves add some fresh coriander and give it a quick wizz up with a handheld blender until the soup is nice and smooth in texture and ready to serve.

To Dress : 

Drizzle fresh cream 

Add the Fried Parsnip peel

Sprinkle of curry powder