- 1 tbsp olive oil
- 1 onion, chopped
- 3 sticks celery, chopped
- 1 clove garlic, finely chopped
- 1 tbsp fresh ginger, peeled and grated
- 0.5 tbsp curry powder
- 500 g parsnips, chopped
- 250 g carrots chopped,
- 1 litre vegetable stock
- 4 tsp double cream
- 2 tbsp pumpkin seeds, toasted
Heat the olive oil in a pan over a medium heat. Add the onion, celery sticks, garlic and ginger, and cook for 5 minutes.
Stir in the curry powder and cook for a further 5 minutes. Add the parsnips and carrots.
Pour in the vegetable stock, cover and simmer for about 30 minutes until the vegetables are tender.
Purée the soup in batches, adding more stock, if desired, to get the right consistency. If you’re freezing the soup, cool completely and freeze for up to 3 months.
To serve, reheat the soup, if required, and ladle into bowls. Drizzle over the cream and top with the toasted pumpkin seeds.
Cook’s tip: to toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop. You can also add a swirl of crème fraîche and parsnip chips to garnish.