Lorna's Curried Parsnip Soup
1 tbsp vegetable oil
1 tbsp butter
1 red onion, chopped
3 parsnips, chopped
2 garlic cloves, crushed
2 tsp garam masala
1/2 tsp chilli powder
1 tbsp all purpose flour
3 ¾ cups vegetable stock
grated rind & juice of 1 lemon
1 tbsp butter
1 red onion, chopped
3 parsnips, chopped
2 garlic cloves, crushed
2 tsp garam masala
1/2 tsp chilli powder
1 tbsp all purpose flour
3 ¾ cups vegetable stock
grated rind & juice of 1 lemon
Melt the oil and butter in a large saucepan, add the onion, parsnips and garlic and saute for 5 - 7 minutes until the vegetables have softened but not colored.
Add the garam masala and chilli powder and cook for 30 seconds, stirring constantly. Sprinkle in the flour, mixing well and cook, stirring constantly, for a further 30 seconds.
Stir in the stock, lemon juice and lemon rind and bring to the boil. Reduce heat and simmer for 20 minutes.
In a food processor or blender process until smooth, season with salt & pepper, garnish with lemon rind and serve.