Curried Parsnip Soup - recipe by Jan Bilton

 

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www.janbilton.co.nz

 
Curried Parsnip Soup

 

1 tablespoon olive oil
1 large onion, chopped
1 teaspoon each: curry powder, ground turmeric
5 cups chicken stock (not the powdered type)
500g parsnips, peeled, cut into chunks
3/4 cup yoghurt
 

Heat the olive oil in a large, heavy saucepan over medium-high heat. Add the onion and sauté until translucent, about 4 minutes.

 

 
 

Add the curry powder and turmeric and stir for 30 seconds.

 

Add the stock and parsnips and bring to th boil. Reduce the heat to medium-low. Simmer, uncovered, until the parsnips are soft, about 20 minutes.

 

Remove from the heat and cool a little. Purée the soup in a blender or food processor, until smooth. Return to the saucepan.

 

Stir the yoghurt into the soup and warm through carefully to prevent curdling.

 

Serves 4.