My mum used to make this with just the parsnips, but I’ve made it my own and added extras!
2 Onions, diced
Olive Oil or Your own preference,
Mild Curry Powder 2-3 tsps
5 Parsnips, chopped
Chicken or A stock cube of your choice!
Water, enough to cover the veg in the pan!
Dried Oregano, good Sprinkle
Dried Parsley, good Sprinkle
This can take 20-25 mins to make! For less amounts reduce the carrots, parsnips and onion! The amounts can make 10-15 good hearty bowls of soup … Just to warn you! I have a massive pot, hence the large batch!
First of gently fry the onions in the oil until softened, then add the mild curry powder and season with salt & pepper.
Add the parsnips & carrots and gently fry for 5 mins so they absorb all the flavours! Add the water half way, add the stock cube, oregano and parsley and bring to boil!
Reduce heat and allow to simmer for 15mins.
Take off the heat! Ensure Pan is on a non-slip mat as the next step uses a hand blender! Using the hand blender, blend the ingredients together to make a light puréed base.
Season with salt/pepper to taste if required.
Serve with a dollop of creme friache and chopped flat parsley/ dried on top!
Mmmm Perfect winter warmer!