A hearty winter soup which will keep your guests guessing - what is that vegetable?
Peel and trim the parsnips into chunks. Melt butter in a large pot and add parsnips and onions. Toss to coat all over with butter, cover and cook gently for about 10 minutes. Add garlic and curry powder, cook for a few minutes then add the stock. Simmer gently for about 20 minutes, until the vegetables are soft.
Puree, in batches, using a food processor or blender. Return the puree to the pot and stir in the cream. Add salt and pepper to taste and reheat gently.
Serve with a sprinkle of chives.
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