Curry roasted parsnip soup

This week two enormous parsnips and some leeks turned up in my veggies box… so soup it is. Last time I had parsnips I attempted to recreate a bramley apple and parsnip soup recipe I’d seen on Hairy Bikers – that didn’t work out so well, far too sweet. So this time I wanted something much more savoury. Voila, curried parsnip soup. The oven was on already so I decide to roast the parsnips first to intensify the flavour – it was worth it – I also had a few cauliflower florets that were past their prime so they went in as well. Although it’s not the prettiest looking of soups I’ve ever made, it does taste really nice.

Ingredients:

[list type=”arrow2″]

• 3 medium or 2 large parsnips peeled and chopped
• Handful of individual cauliflower florets
• 2 leeks washed and sliced
• organic veg bouillon powder
• 1 clove of garlic, sliced
• 1 tsp curry powder
• sea salt
• black pepper

[/list]

Method:

[list type=”arrow2″]

• Toss the parsnip and cauliflower in a drizzle of olive oil and sprinkle the curry powder over
• Tip out onto a baking tray and put in a pre-heated oven (180 fan) for about 30-40 mins depending on how large you’ve chopped the parsnip
• Meanwhile, sweat the leeks in a bit of olive oil and add the garlic at the end for a moment
• When the veggies are cooked, add them to the leeks, cover with plenty of water and add the stock powder
• Bring to the boil and let cool slightly before blending
• You’ll probably need to add more water to get a silky smooth texture so have a boiled kettle on standby.

[/list]

To serve add some roasted chicken breast and tuck in. Delicious.