Serves 4
25g butter
1 garlic clove, crushed
1 onion, chopped
1tsp ground cumin
1tsp ground coriander
4 medium parsnips, peeled and sliced
2tsp medium curry powder
450ml vegetable stock
450ml milk
1 tbsp soured cream
squeeze of lemon juice
salt and black pepper
Heat butter in a large saucepan and add garlic and onion. Fry for 4 – 5 minutes until lightly golden. Stir in the spices and curry powder and cook for a further 1 – 2 minutes.
Add parsnips and stir well until coated.
Add the stock and bring to the boil. Cover and simmer for about 15 minutes until the parsnips are tender.
Puree until smooth then stir in the milk.
Reheat gently and stir in the soured cream.
