Curried Parsnip and Leek Soup Recipe

We like to serve this smooth, creamy, spicy parsnip and leek soup with crusty bread.

Serves 4 (makes about 4 1/3 cups soup).

30g (1 1/2 tablespoons) butter
500g leeks (about 2 medium leeks)
480g parsnips (about 4 medium parsnips)
1/2 teaspoon ground turmeric
2 teaspoons curry powder
750ml (3 cups) vegetable or chicken stock
84ml (1/3 cup) cream (35 to 40 percent fat)
Salt, to taste

Remove and discard the roots and dark green tops of the leeks. Slice the leeks in half lengthways and rinse between the layers to remove any dirt. Finely slice leeks.

Peel parsnips and chop into about 1/2cm thick pieces.

Heat butter in a large saucepan over medium to medium-high heat. When butter is bubbling, add leek and cook, stirring occasionally, until softened (about 5 minutes).

Add parsnip, turmeric and curry powder and cook, stirring, for about 30-60 seconds. Add stock.

Increase heat to high and bring mixture to the boil. Then reduce heat so the mixture is simmering and simmer, uncovered, until vegetables are very soft (about 25 minutes).

Puree mixture with a stick blender until smooth. Alternatively, set soup aside to cool for about 10 minutes, and then puree in a blender in batches. When pureeing hot soup in a blender, we have the blender no more than one third full. We leave the lid plug out, cover the hole in the lid with a few paper towels or a clean tea towel, and hold the lid down while pureeing.

Stir cream into soup, and reheat or store. To reheat, stir constantly in a saucepan over low heat. Add salt to taste. Serve hot.

Store in a covered container in the refrigerator. © www.exclusivelyfood.com.au