Parsnip Soup

After teasing us with mild breezes and generous sunshine a couple of days ago, spring retreated with rapidity and definition yesterday.

Enter noisy winds, heavy rain and a reminder that it is still too early to put away the hats, scarves and gloves just yet.

But there is always comfort to be had in the kitchen.

The right food has an amazing ability to echo what is going on beyond the windows, especially when rain is pounding into the glass like an invading army. It comforts and reassures. Encourages and delights. Warms and satisfies.

Soup, above most other things, can perform these tasks effortlessly. And a curried parsnip soup, smooth and delicately spiced, is certainly one of the best.



I know this shouts ‘Winter!’ but sometimes you just have to go with what you know is right.

To make this warming cuddle-in-a-bowl, just peel and roughly dice the veggies – two or three parsnips, a couple of onions and a decent sized potato. Lightly fry in a little olive oil until a little colour starts to appear. Add a couple of litres of stock (vegetable or light chicken) and simmer until all the vegetables are tender.

Whizz in a food processor then return to the pan for seasoning. A teaspoon of mild curry powder, some Garam Masala and a little black pepper should do just fine. This isn’t a spicy hot soup, merely one that will entice you into a warming embrace whilst the wind does its worst outside.

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