Curried Parsnip Soup

I can't believe we're in the third week of February already, time flies! I've shared the recipes for 6 of the 8 dishes form my February menu and here is the 7th, soup of the day; Curried Parsnip. Be warned this soup is fairly spicy but also flavoursome. If you're not too good with heat then either halve the chilli or omit completely.

Ingredients

1 Tbsp Olive oil
2 Small red onions, finely diced
1 Chilli, finely diced
2 Cloves of garlic, crushed
1 Thumb sized piece of ginger, finely diced

1 Tbsp Soy sauce
575g parsnips, diced
1 Tsp Cumin
1 Tsp Coriander
1 Litre vegetable stock

Method

Fry the red onion in the olive oil for 5 minutes, then add the chilli, garlic and ginger and fry for another minute.

Add the soy sauce and stir to combine all the ingredients, it will sizzle like mad!

Add the parsnips and give everything another stir so the parsnips are coated with the fresh spices. Add the cumin and coriander and give everything yet one more stir.

Add the vegetable stock and bring to a boil, turn down the heat and simmer for 8-10 minutes until the parsnips are cooked. I like mine with a bit of bite, not too soft.

Transfer to a blender and puree until smooth. Pour back into the cleaned saucepan and re-heat if necessary. Serve with a little fresh coriander on top and enjoy!