Spicy parsnip & carrot soup
- 1 onion, chopped
- 3 celery sticks, chopped
- 1 garlic clove, peeled & finely chopped
- 1 tablespoon grated fresh ginger
- 500g parsnips, chopped
- 250g carrots, chopped
- 1 vegetable stock cube, made up to
- 1 litre
- 2 tablespoons pumpkin seeds
- 4 teaspoons cream
Preparation time 20mins
Cooking time 60mins
Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
Stir in the curry powder and cook for a further 5 minutes.
Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.