Spicey Parsnip Soup


1 medium chopped onion

1 tbsp olive oil

400g parsnips (4-5 medium sized ones)

2 medium potatoes

1.5 litres of vegetable stock

3 tsp chopped fresh coriander

2 tsp Mr Hudas Universal curry paste

2 tbsp double cream if required

Spicey Parsnip Soup – Serves 4
Soften the chopped onion in a little olive oil, peel and roughly chop the parsnips and the potato add to the pan with the curry paste (if you don’t have Mr Hudas Universal paste use Mr HUdas Balti Paste instead you get an equally tasty soup) stir to blend all the flavours. 

Add the vegetable stock and chopped coriander, and gently simmer for around 20 mins or until the parsnips and potato are very soft.

Add the double cream and then liquidise the soup with either a stick blender or in a food processor, be careful not to splash as it will be hot, add salt and pepper if required and serve with hot crusty bread.

This soup can be made in advance and will keep for 2-3 days, it can also be frozen but I would suggest leaving the cream out and adding it when you reheat the soup. 

This recipe works with several other vegetables apart from parsnips, pumpkin works great and gives a fantastic flavour, cauliflower has a lovely sweet flavour and swede comes out a fantastic colour. Just experiment and see which you like the best.