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