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Tuesday, 1 March 2011


Soups do not come much simpler than this! As i said in the previous post we are eating healthy at present, so much of our food at present is not refined or finished with little goodies like butter. Apple is added to the soup to balance out the sweetness of the roasted Parsnip.

1.2 litres of stock(chicken or veg)
500g Parsnips
1 apple(cored,skin on)
1 medium onion
1 tbsp of medium curry powder
1 tsp of turmeric
Olive oil
Sea salt and freshly ground pepper
Thyme(garnish with fresh thyme)

Peel and quarter the parsnip,season with salt and pepper, add a little olive oil and roast in a hot oven till cooked through and crispy. Chop one onion and saute over a low heat in a little oil. When the onions are soft and translucent, season, add the apple and saute for three minutes, then the curry powder and turmeric, saute for a further two minutes(add a little stock if to dry). Add stock and parsnips bring to the boil, blend either with a stick blender or food processor.
Garnish with Thyme, serve.

This will make just under 2 litres of soup. We also make this soup with a little potato added, sometimes substituting 100g of the Parsnip.

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