The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot. It is a biennial plant usually grown as an annual. Its long tuberous root has cream-coloured skin and flesh and can be left in the ground when mature as it becomes sweeter in flavour after winter frosts.
This soup with warming curry flavours is a real winner. The earthy sweet parsnip taste makes for a great snack for lunch or as a starter for your main meal.
This will serve 4 portions.
1 large onion
300g of parsnips
1 large carrot
1 large potato
45g of salted butter
2 tablespoons of plain flour
2 tablespoons of mild curry powder (I use a Madras powder as I do like it to have a slight kick!)
1 litre of vegetable stock (stock cubes work fine for this)
4 tablespoons of crème fraîche, to serve
1 handful of parsley, chopped, to serve
Sea salt and ground black pepper to season
Peel and roughly chop all the vegetables, keeping the onion separate.
Melt the butter in a large saucepan over a medium heat; add the onions, and cook, stirring frequently, until they are soft but not browned. Add the other vegetables, followed by the flour and curry powder and cook, stirring, for a further 2 minutes.
Season well with sea salt and black pepper.
Gradually add the stock water, stirring until well blended. Increase the heat and bring to the boil, then reduce the heat to a low simmer. Cover and leave to cook 40 minutes, or until the vegetables are tender.
Turn the heat off, uncover, and allow the soup to cool slightly. Pour the soup into a blender or food processor and purée until completely smooth.
Reheat before serving, then pour into individual bowls. Add a swirl of crème fraîche and a scattering of chopped parsley.
Serve with slices of crispy baguette.