In 1997 The Spice Girls had a hit with the song “Spice Up Your Life”, and whilst I’m not suggesting you don a PVC Union Flag dress to create this soup, I think it’s a motto everyone should live by.
There’s no denying it’s cold, dark, and gloomy at the moment, so here is a little winter warmer I trialled last week:
Curried Parsnip Soup.
- Four/five parsnips
- 1 red onion (or 3 tablespoons of onion granules)
- 1 litre vegetable stock (can use store bought in liquid or cube form, but I used some I had made earlier)
- 1 tablespoon sugar
- 3 tablespoons curry powder/paste of your choice
- a chopped up red chilli
- 4 tablespoons creme fraiche
- 1 clove garlic
- seasoning to taste
- Fry the onion, garlic and chilli together until the onion has softened and is golden (2-5 minutes)
- Peel and chop the parsnips into small chunks
- Make up the stock
- Add all of the other ingredients into the pan (but not the creme fraiche)
- Cook on a medium heat for 30 minutes, or until the parsnip cubes are soft
- Blend like your life depends on it
- Strain if you want super-smooth soup, leave if not
- Swirl in the creme fraiche, or any other cream-like product, into a pretty design of your choice.
I like this soup with crusty sourdough bread, but that’s totally up to you! It’s easy to tone up or down the spice by adding or removing the chilli.