Luckily thanks to some popular food magazines parsnip is back on the map, and I really love this easy to make soup of parsnip and leek. It’s also a good tummy filler.
3 parsnips (peeled and chopped)
1 leek (chopped)
2 garlic cloves, sliced
0,5 l of vegetable stock
1 tsp curry powder
a pot of double cream
thinly sliced leaves of sage and some leaves to garnish
I always start with the vegetable broth in which I add the chopped parsnip and leek, and throw in the garlic (most cooks do it the other way around). Cook it all for about 20-30 mins, just check if the parsnip is tender with a fork. Add half of the cream and blend with a hand mixer. Season with the curry, and if you like some salt and pepper, and stir the thinly sliced sage.
Serve in a bowl and garnish with a branch of sage leaves.
Tip: you can also replace the sage with coriander, and add some red pepper for a more exotic soup.