Still cold in London’s glamourous N16, so another soup recipe. This time it’s out of necessity – I had a few parsnips that looked less than fresh and someone in the living room complaining of hunger and that their need to study meant they could not even think of getting food for themselves.
If I’m cooking parsnips, then I reach for the curry every time. Parsnips and curry are a great combination. I like parsnips, but their sweetness and perfume can be a bit much in a savoury dish, so the curry helps and makes this a great winter warmer. Be heavy handed with the curry powder – you want it to have quite a bit of heat to it. This combination also had the desired effect of silencing the demands for food from the living room, which can only be a positive sign.
HOW TO MAKE IT
This one could not be simpler and takes about 15 minutes (plus cooking):
• 2 large parsnips, peeled and chopped
• 1 large potato, peeled and chopped
• 1 large onion, peeled and chopped
• 3 tablespoons of olive oil
• knob of butter
• 3 teaspoons curry powder
• salt and freshly ground black pepper
• 1 liter vegetable stock
• yoghurt or creme fraiche
Cook the onion for 5 minutes with the oil and butter over a gentle heat. Add the parsnips and potato, and cook for a further 5 minutes. You will need to stir frequently as the parsnips start to caramelise and will burn easily if left too long. Add the salt, pepper and curry powder and stir well. Cook for another couple of minutes, then add a liter of vegetable stock. Bring to the boil, and allow to simmer for 15 minutes. Once the vegetables are tender, liquidise the lot and serve with a dollop of creme fraiche or yoghut and black pepper.
Another favourite (as mentioned, this effectively dealt with the cries for food from the sofa). One tip would be about the curry – if in doubt, add more curry. A perfect way to use up those less-than-photogenic root veggie and good when you’re not in the mood to measure carefully.