[Video] Curried Parsnip Soup

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Parsnips		3 (400g)
Parsnips for crisps (small)		1
Onion (small)		1/2
Unsalted butter		2 tbsp
Water		600ml
Curry powder		1 tsp
Salt		1 tsp
Light brown sugar		1 tsp
Milk		200ml
Vegetable oil for frying		as required
Garam masala		a little

Method

Prep

5min

Cook

25min

Peel the parsnips and cut into small dice. Soak in water to stop them browning.

Drain in a colander and wash under running water. Drain thoroughly. Thinly slice the onion.

For the crisps:use a peeler to get strips of parsnip - soak in water and pat dry ready for frying.

Put the butter in a pan on medium heat and fry the onion and diced parsnips for 4-5 minutes.

Add water, curry powder, salt and sugar and put the lid on for 20 minutes on low heat.

In the meantime, in a small pan, put the vegetable oil on medium heat. Add the peels of parsnip and deep fry.

Transfer to kitchen paper to drain the excess oil.

Blend the cooked soup from Step 5 with the milk. Adjust to taste with salt and pour into a serving bowl. Place the parsnip crisps on top and sprinkle with garam masala before serving.

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