While my friends and family in Australia are trying to cope with heat rising above 40C, we’re snuggling together under blankets to keep warm.
We’re also trying to be healthier after the usual Christmas/New Year over-indulging, and soup continues to be an easy way to get Nicholas to eat a variety of vegetables (even if sometimes he HAS to drink it through a straw!).
Prep time: 10 mins
Cook time: 15-20 mins
Makes 4 adult servings
1 tbsp olive oil
1 onion, diced
2 garlic cloves, chopped
500g parsnips, peeled and roughly chopped
2 carrots, roughly chopped
1 tsp garam masala
1 litre hot vegetable or chicken stock
Salt and pepper
Handful fresh parsley, roughly chopped (optional)
Heat the olive oil in a large pot over a medium heat. Add the onion, garlic, parsnips and carrots cook for about 4 minutes until the vegetables are starting to soften.
Add the garam masala and a little salt and pepper, and cook for another minute.
Add the stock, bring to the boil then reduce the heat to medium-low. Cover and cook for 10-15 minutes until the parsnips and carrots are soft.
Take off the heat, toss in the parsley and purée until smooth (either in a food processor or using a hand blender). Check if you need to add any seasoning.
If the soup is too thick after puréeing, stir through some milk (or coconut milk).
- For a curried parsnip soup, replace the garam masala with curry powder
- Add some grated ginger with the garlic for a little more zing
What dishes to you and your family eat to feel warm?