As the autumn days draw in, this delicious and simple spicy parsnip soup is a perfect winter warmer.
2 tbsp butter
1 tbsp of olive oil
4 teaspoons of curry powder
1 large onion, cut into 8 chunks
675g parsnips, diced
1.2l vegetable stock
Salt and pepper to taste
Over a medium heat, heat the butter and olive oil in a large pan and gently fry the onions until they are soft. Add in the parsnips, stock and season with salt and pepper. Bring to boil and then simmer for 30 minutes with a lid on or until soft.
Remove the lid and check the parsnips are cooked. If you are happy they are done, then remove from heat and whiz up using a hand blender. Once the soup is a smooth texture mix in the curry powder. Add more salt and pepper to taste and more curry powder depending on how spicy you like the soup. Serve with warm crusty bread.