- 1 tbsp olive oil
- 1 onion, chopped
- 3 celery sticks, chopped
- 1 clove garlic, finely chopped
- 1 tbsp grated fresh ginger
- 0.5 tbsp curry powder
- 500 g parsnips, chopped
- 250 g carrots, chopped
- 1 low-salt vegetable stock cube, made up to 1 litre with hot water
- 4 tsp cream, to serve
- grated apple, to serve (optional)
Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for 5 minutes.
Stir in the curry powder and cook for a further 5 minutes.
Add the parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender – this will take about 30 minutes.
Purée the soup in batches, adding more stock to achieve the right consistency. Garnish with the cream and grated apple, if using, and serve.