Ingredients
- 500g The Greengrocer’s parsnips, peeled and chopped
- 1 The Greengrocer’s onion, chopped
- 2 The Greengrocer’s garlic cloves
- 1 tbsp curry powder
- 1 tbsp SPAR Butter or oil
- 1 litre vegetable stock
- 100ml SPAR Double Cream
- Salt and black pepper
Prep Time: 25 mins
Cooking Time: 40 mins
Serves: 6
Method
- Heat the butter or oil in a large saucepan.
- Cook the onion for 5–6 minutes until softened.
- Add the garlic and curry powder and cook for 1 minute.
- Add the chopped parsnips and stir well.
- Pour in the vegetable stock and bring to the boil.
- Reduce the heat and simmer for 20–25 minutes until the parsnips are tender.
- Blend until smooth.
- Stir through the cream or coconut milk.
- Season to taste with salt and black pepper.
- Serve with crusty bread and an extra twist of black pepper.
