Parsnip Curry Soup

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Parsnips		2 (200g)
Onion		1/2
Chicken thigh		1
Vegetable oil		2 tbsp
Ginger		1 thumb
Soup (1/2 stock cube in hot water)		400ml
Curry powder		1 tsp
Ketchup		1 tsp
Garam masala		a little
Salt & pepper		a little

Method

Prep

10min

Cook

35min

Peel the parsnips and roughly chop. Soak in water, then drain.

Chop the chicken to bitesize pieces and season with salt & pepper. Dredge with the curry powder. Finely slice the onion and ginger.

Put 1 tbsp oil in a deep pan and heat on medium. Add the onions and ginger and fry for 10 minutes.

Add the chicken pieces and brown. Add the soup and ketchup and bring to the boil, then simmer on low heat with the lid on for 15 minutes.

Put 1 tbsp oil in a frying pan and fry the parsnips on medium heat for 5 minutes.

Add the fried parsnips into Step 4 and simmer for a further 5 minutes. Season with salt & pepper and garam masala.

The parsnip is the vegetable at the front left, it looks like a white carrot.

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