NZ Woman's Weekly

Curried Parsnip Soup

  • Meal Type

  • Total time

    60 minutes
  • Servings

  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 6 medium parsnips, peeled and thinly sliced
  • 5½ cups chicken stock
  • Salt and pepper to taste
  • 4 tbsp fresh parsley, finely chopped, plus 1 tbsp to garnish
  • ¼ cup milk
  • 100g blue cheese

1. Cook the onion and the garlic in a little olive oil until soft. Allow a good 3 to 4 minutes for this stage. Add the curry powder and the peeled and sliced parsnips.
Sweat for 5 minutes, making sure the parsnips do not stick to the pan.
2. Add the chicken stock and bring to the boil. Simmer for 30 to 45 minutes and add salt and pepper to taste.
3. Purée in a food processor or with a hand-held blender, then add the freshly chopped parsley and milk just prior to serving.
4. Crumble the blue cheese into serving bowls. Pour over the hot soup, top with 1 tbsp chopped parsley and parsnip curls* if desired and serve.
* Make parsnip curls by peeling a parsnip with a vege peeler.

Fry the peelings in hot oil for a few seconds or until they are lightly coloured. Drain, then use as a garnish.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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