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The Meldreth Mixer Curried Parsnip Soup


As parsnips are in season, this month I am providing a simple recipe for curried parsnip soup. If you’ve never made soup before, give this a try. It’s very easy and tastes much better than the shop-bought variety!


Ingredients 40g butter


1 onion, peeled and sliced


700g parsnips, peeled, cored and finely diced


1 teaspoon curry powder 1/2 teaspoon ground cumin 1.2 litres vegetable stock Salt and pepper 160ml single cream Paprika, to sprinkle


Method 1. Melt the butter in a large pan, add the onion and fry gently for about 5 minutes. Add the parsnips and fry gently for another 3 minutes.


2. Stir in the curry powder and cumin and cook for a further 2 minutes.


3. Add the stock and seasoning and bring to the boil. Reduce the heat, cover and simmer for about 30 minutes or until the vegetables are tender.


4. Allow to cool slightly, then whiz in a blender or food processor, or simply blend with a stick blender until smooth.


5. Adjust the seasoning if necessary. Add the cream and


reheat but do not boil. Serve sprinkled with the paprika.


If you have a favourite recipe you are willing to share, please email meldrethmatters@hotmail.com


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