Ingredients

• 1 - medium onion, chopped
• 2 pints - chicken stock
• 1 tbsp - coriander seeds
• 1 tsp - cumin seeds
• 1 - dried red hot chilli
• 1/4 tsp - fenugreek
• 2 tsp - turmeric or curry powder
• 1 lb - parsnips, peeled and diced
• 2 oz - butter
• 1 - large clove of garlic, chopped
• Salt and pepper - to taste
• 1/4 pint - single cream
• For garnishing:
• Chopped spring onion croutons

How to Make Curried Parsnip Soup

• Powder all the spices in a blender
• Simmer the onion and parsnip in butter for about 10 minutes
• Stir well
• Keep the saucepan covered
• When they are soft and transparent, add the garlic and 1 level tsp of the spice blend
• Store the remaining spice blend for further use
• Cook for a further 2 minutes, then add enough stock to cover
• Replace lid and simmer until parsnips are tender.
• Process or liquidize, then return to the pan with enough of the remaining stock to get required consistency. Heat through; season.
• Pour soup into serving dish and add cream.
• Serve with a sprinkling of spring onions and a few croutons.