02
Oct
Recipe Focus: A soup to root for this autumn!
As the leaves start to turn golden
brown and the nights draw in, we’re thinking of delicious comfort food at
Creamline. There is a whole host of fantastic fruit and veg in season at this
time of year; think warming stews packed with root vegetables and fresh soup
with rosemary and thyme.
In this week’s blog post, we’ve
picked out one of our original recipes for those looking for a bit of spice. Parsnips
have just come back into season and flourish as the weather cools – this bowl
of goodness will be sure to warm you up. Why not order in your veg fresh from
our Best of Local Greengrocer
range?
Ingredients
Serves: 4
- 30g butter
- 1 large onion,
fine diced
- 2 large parsnips,
peeled and diced
- 1 clove garlic,
finely chopped
- 1lt vegetable or chicken stock
- 2 tsp mild curry powder
- 100ml double cream
- Salt and pepper
- Paprika
- Fresh coriander,
chopped
Method
- Melt the butter in a large saucepan
over medium heat.
- Fry the diced onion in the butter
until soft and then add the parsnips, garlic and curry powder. Fry all the
ingredients over a low heat for a couple of minutes to release all the flavours
then add the stock to pan and stir well.
- Simmer the soup for 15 minutes
until parsnips are soft. Off the heat blend the soup with a hand mixer or food
processor until smooth.
- Stir in the cream and season with
the salt and pepper.
- Serve with a sprinkle of paprika
and chopped coriander.
