Curried parsnip soup

Curried parsnip soup
Makes: 1 litre
Prep time:
Cook time:
Total time:
  • 500 gr parsnips
  • 1 stick of celery
  • 1 white onion
  • ½ white part of the leek
  • 1 clove of garlic
  • 1 tbspn madras curry powder
  • 200 gr milk
  • 200 gr stock
  • 100 gr coconut cream
  • 4 tspn fresh coriander
  1. Peel the parsnips and finely dice them. Chop the onions, the white part of the leek, garlic and celery.
  2. Melt some butter in a saucepan. Add the parsnips, leek, garlic and celery and start cooking them on a medium heat. Add the madras curry powder and fry for a minute until fragrant.
  3. Lower the heat after a few minutes and add the milk and stock.
  4. Bring to a simmer and continue cooking the soup whilst stirring occasionally. Season with salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  5. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again trough the sieve until really smooth. If the soup is too thick, add some milk or stock.
  6. Add the coconut cream. Reheat the soup and taste for seasoning.
  7. When ready to serve, ladle the soup in a warm bowl and serve with the freshly chopped coriander op top.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Serve the soup with some chilli flakes if desired.