Curried parsnip soup

 

Good Morning,

Up with the larks this morning, even though it is a very dark rainy day here. Ds2 (11) has his first ever football tornament for the school this morning.   He has been playing for the A team for two years now and this will be his first tornament! He is most excited :) He has had his 2 weetabix and was raring to go.

With ds2 out of the way, I have done all the housework, everything is neat and tidy yay!!  It is really cold here and the weather has got me craving for some nice warming soups. After last weeks success with the sweetcorn chowder, I am keen to try ne soup recipes. I think this recipe looks easy and cheap, so I will pop to local farm shop, just 2 minutes away for some fresh parsnips and I am gonna have a go at cooking this:      

Ingredients
1 tbsp olive oil
½ red onion, chopped
1 parsnip, peeled and chopped
1 tsp curry powder
1 chicken stock cube
2 cloves garlic, crushed
250ml/9fl oz water, boiling
parsley to garnish
Method
1. Heat the oil in a pan and soften the onion gently for 5-6 minutes.
2. Add the parsnip and cook for five minutes.
3. Add all the other ingredients, except the parsley, and simmer for 8-10 minutes or until the parsnip is tender.
4. Blend the soup until smooth with a hand held blender or in a food processor.
5. Serve with a parsley garnish.