Potato and Curried Parsnip Soup
Ingredients
- 4 medium/large potatoes, peeled, cubed
- 3 large or 4 medium parsnips, peeled, cubed
- 1 large onion
- 1 stick celery, chopped
- 2 cups chicken stock
- 3 cloves garlic
- 1 tsp curry powder (use more for a stronger curry flavour)
- 1/4 cup cream (optional)
- bunch of parsley, roughly chopped
Directions
1. Heat the chicken stock in a large pan over medium heat.
2. Add the parsnips, potatoes, garlic, and onion. Simmer for about 15 minutes.
3. Blend in a food processor until smooth.
4. Return to the pan, stir in the cream and half the parsley and heat through.
5. Serve in a bowl, garnish with the rest of the parsley.
