Curried Parsnip Soup
- 2 parsnips
- 1/2 an onion
- 10 ml virgin olive oil
- 1/2 tablespoon curry powder
- 250ml water
- 1 vegetable stock cube
- 1 slice of rye bread (omit from 30 day lean)
- Peel 2 parsnips and cut them into about 1 inch chunks.
Chop 1/2 an onion into chunks (save the other half for another day!)
Head the virgin olive oil in a large pan and add the curry powder. Let it cook over a medium heat for a minute to release the flavours, then add the parsnip and onion chunks and cook further, stirring for 2 minutes.
Boil the water in a kettle and pour into a jug. Add the vegetable stock cube and mix until it is dissolved. Add the stock to the parsnips, onions and curry powder and bring back to the boil. Once boiling, reduce the heat and simmer for 15 minutes.
Whizz in a blender or food processor and serve in a bowl. Add 1 slice of rye bread to accompany the soup.