Curried Parsnip Soup


(Serves 6-8)

2 large onions chopped

3 tspns garlic puree

2 tspns ground turmeric

3 Tblspn curry powder (I use madras)

75 grms Shetland butter

700 grms parsnips chopped

250 ml Shetland double cream

3 vegetable stock cubes

Peerie bit of chopped parsley

Salt and pepper


Put the butter in a pan with the onion, garlic, turmeric and curry powder with a little water and let this cook for 10-15 minutes until the onion is soft. Add the parsnips and then just cover this with cold water. Bring to the boil and simmer for 30-40 minutes until parsnips are soft.


Add the stock cubes and cook a further 5 minutes.

Add the cream to the soup and then using a hand blender or food processor blend until smooth.


Season with salt and pepper before garnishing with parsley.