Curried Parsnip & Apple Soup with Hazelnuts
Serves 4
INGREDIENTS:
50g butter
3 parsnips, peeled and roughly chopped
1 clove of garlic, crushed
1 onion, peeled and roughly chopped
1 potato, peeled and roughly chopped
1 cooking apple, peeled, cored and roughly chopped
1 tbsp flour
1 tbsp medium curry powder
1.2 litre of hot vegetable stock
sea salt and freshly ground black pepper
100ml cream
Garnish
50g roasted hazelnuts, chopped
METHOD:
Melt the butter in a saucepan over a low heat. Once the butter has melted stir in the onion, garlic, potato, parsnips and apple. Season with salt and pepper. Cover and cook for 10 minutes, stirring occasionally until the parsnips and apple are tender.
Remove the lid and stir in the flour and curry powder, stirring constantly to coat all the ingredients evenly and making sure that no lumps form.
Pour in the hot stock, stirring well, and bring to the boil. Reduce the heat and simmer for another 10 minutes.
Pour the soup into a blender and blend to a smooth consistency and lastly stir in the cream.
Pour back into the saucepan and gently warm through (the cream will have brought the temperature of the soup down).
To serve, pour the soup into bowls and garnish with chopped hazelnuts.
