Ingredients Jump to Instructions ↓

  1. 25g/1 oz butter

  2. 1 garlic clove, crushed

  3. 1 onion, chopped

  4. 5ml/1 tsp ground cumin

  5. 5ml/1 tsp ground coriander

  6. 450g/1 lb (about 4) parsnips, sliced

  7. 10ml/2 tsp medium curry paste

  8. 450ml/3/4 pint chicken or vegetable stock

  9. 450ml/3/4 pint milk

  10. 60ml/4 tbsp soured cream good squeeze of lemon juice salt and ground black pepper fresh coriander sprigs, to garnish ready-made garlic and coriander Nan bread, to serve Serves

Instructions Jump to Ingredients ↑

  1. Method : Heat the butter in a large saucepan and fry the garlic and onion for 4-5 minutes, until lightly golden. Stir in the spices and cook for a further 1-2 minutes. Add the parsnips and stir until well coated with the butter, then stir in the curry paste, followed by the stock. Cover the pan with a tight-fitting lid and simmer for 15 minutes, until the parsnips are tender. Ladle the soup into a blender or food processor and blend until smooth. Return to the pan and stir in the milk. Heat gently for 2-3 minutes, then add 30ml/2 tbsp of the soured cream and the lemon juice. Season well with salt and pepper. Serve in bowls topped with spoonfuls of the remaining soured cream and the fresh coriander accompanied by the warmed, spicy Nan bread.


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