Curried Parsnip and Spinach Soup
Serves: 6
Preparation: 25 minutes
Cooking Time: 40 minutes
Ingredients
- 4 large The Co-operative parsnips, peeled and cut into chunks
- 50g The Co-operative spinach, roughly chopped
- 1 onion, roughly chopped
- 1tbsp olive oil
- 1 medium potato, peeled and diced
- 2 garlic cloves, sliced
- 2tsp hot curry powder
- 1tbsp maple syrup
- 1.5ltr vegetable stock
- 150ml double cream
Method
-
Pre-heat the oven to 200°C / gas 6.
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Place the parsnips onto a roasting tray, drizzle over the maple syrup and roast in the oven for 25-30 minutes. You want the parsnips golden but not burnt.
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In a large saucepan gently fry the onion in the olive oil until soft but not browned. Next goes in the garlic and curry powder and continue cooking until you have a wonderful curry aroma filling the air. Then add the vegetable stock and diced potato and bring to the boil. Reduce the heat to a steady simmer add the parsnips and cook for 10-15 minutes.
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Take the soup off the heat and leave it to cool slightly before blending until smooth. Return the soup to the heat stir in the spinach and cream, season to taste and simmer until the spinach has wilted.
- Try serving with garlicky toasts.
