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Spicy parsnip soup

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 large parsnips, peeled and chopped into 1 cm cubes
  • 1 clove garlic, finely chopped
  • 750ml boiling water
  • 1 stock cube
  • 2 teaspoons curry powder
  • 100ml double cream
  • Salt and pepper
  • Dried chilli pepper flakes or paprika to garnish
  • Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavours.
  • Boil the water in the kettle and mix with stock cube in a separate jug. Add to pan and stir well.
  • Simmer for 15 mins until parsnips are soft and easy to break with a wooden spoon.
  • Take off the heat and blend with hand mixer or food processor.
  • Stir in the cream and warm through.
  • Season to taste and garnish with the chilli flakes or paprika.