Name: Curried parsnip soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 20g unsalted butter; 20.00 ml yellow mustard seeds; 10.00 gm Madras curry powder; 1/2 tsp ground turmeric; 2 leeks (white part only), sliced; 4 parsnips, peeled, sliced; 1L (4 cups) hot water or Massel chicken style liquid stock; Dash of pure cream (optional); 12 fresh curry leaves (see Notes); 2 parsnips, peeled, trimmed, cut lengthways into quarters (and crossways if very long); 18.20 gm olive oil; 28.60 gm runny honey

Curried parsnip soup

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Impress guests or enjoy solo - this flavorful curried parsnip soup is perfect for any occasion.

Ingredients:

20g unsalted butter
20.00 ml yellow mustard seeds
10.00 gm Madras curry powder
2 leeks (white part only), sliced
4 parsnips, peeled, sliced
1L (4 cups) hot water or Massel chicken style liquid stock
Dash of pure cream (optional)
12 fresh curry leaves (see Notes)
2 parsnips, peeled, trimmed, cut lengthways into quarters (and crossways if very long)
28.60 gm runny honey

Instructions:

Preheat the oven to 220C. Spread parsnip pieces on a baking tray, drizzle with oil, and roast for 30 minutes until tender, giving them a turn or two. Finish by tossing with honey and roasting for an extra 5 minutes until crisp and caramelized.
In a large saucepan over medium heat, melt the butter until sizzling. Stir in the mustard seeds, curry powder, and turmeric, cooking for 1 minute. Add the leek and sauté for 5 minutes before tossing in the parsnip to coat evenly.
Pour in a flavorful hot water or stock, season generously, and simmer over medium heat for 20 minutes until parsnips are tender. Let it cool for 5 minutes, then puree in a blender until velvety smooth. For extra richness, stir in a dash of cream to your liking.
Transfer the soup back to the pan with the curry leaves, gently warm over low heat. Serve in bowls, garnished with honey-roasted parsnips.

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