Curried Parsnip Soup

The Recipe

Curried Parsnip Soup

Welcome autumn with this warming vegan Curried Parsnip Soup created by Farm Shop & Café Head Chef Ben Jupp. This vegetarian recipe is lightly spiced with aromatic cardamom, cumin, curry powder and plenty of fresh ginger. The soup is quick and easy to put together and perfect to make ahead for a substantial lunch or a light supper. Best served with a wedge of squeezed lime and a piece of Previns Tandoori Naan.

All the ingredients are available from the Cowdray Farm Shop.

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Ingredients

4 parsnips, peeled and roughly chopped

1 onion, sliced

2 cloves of garlic, crushed

2 carrots, peeled and roughly chopped

2 sticks of celery, roughly chopped,

1 leek, roughly chopped

2 inches of ginger, sliced

2.5L vegetable stock, hot

2 tsp mild curry powder

2 tsp ground cumin

2 tsp ground coriander

2 cardamom pods, pods discarded and seeds ground in a pestle & mortar

1 tsp ground turmeric

Method

In a large saucepan with a little drizzle of olive oil, tip in the parsnips, onion, garlic, carrots, celery, leek and ginger and sweat down on a medium heat for 10-15 minutes until softened.

When the vegetables have reduced, add the parsnips and spice mix. Cook this out for a further 5 minutes.

Pour in the stock, mix well and bring to the boil for 10-12 minutes, or until the parsnips are tender.

Set aside to cool, then blend until smooth with a stick blender.

Season to taste and serve with a wedge of lime and a piece of naan bread.