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.