However, there was one major drawback – her recipe asks for curry powder and I don’t *do* curry powder. If you find an Asian with a jar of curry powder in their kitchen cupboard, send help.
Curry powder is usually a mixture of spices such as turmeric, chilli powder, ground coriander and ground cumin, and I am guessing it’s mild in comparison to the spice rack of the average Indian/Pakistani. Fine for those who like to dip their toes in Indian food occasionally (not literally – that would be gross), pointless to those of us who like a bit of fire in our full bellies.
So I substituted the curry powder with using the main spices which took the taste up a few notches but in a good way. Feel free to try this concoction to spice up your parsnip soup and oh yeah, I know this is a winter warmer soup but you have to forgive me for taking ages to post this recipe.
500g parsnips peeled and sliced
1 tsp red chilli powder
1 tsp ground coriander
1 tsp cumin
1 tsp tumeric
½ tsp salt
1 vegetable stock cube
300ml double cream
- Set the oven to 200ºC/400ºF/gas mark 6.
- Throw in the parsnips in a roasting tray, sprinkle the spices and chuck in the garlic, then drizzle the oil and roast for 30-40 minutes or until the parsnips are nicely toasted.
- Transfer to a saucepan and mash up the parsnips and add half a pint of vegetable stock. (I add a stock cube to fresh water boiled from a kettle.)
- Puree with a hand blender or if you don’t have one of those, then transfer to a liquidiser.
- Pour the cream in and blend for a few more minutes until the soup is smooth. If the mixture is too thick, add more boiled water until it reaches the desired consistency.
- Serve and enjoy. Freeze in batches if you want to use at a later date or it will keep for a few days in the fridge.