Parsnips are a lovely sweet vegetable, so this soup with the addition of the deep flavours of garlic and paprika is a real winner.
- 300g parsnips
- 150g potatoes
- 2 onions
- 2-3 garlic cloves
- 1.2 litres chicken stock
- Knob of butter
- 1 tbsp. crème fraiche
- 1 tsp. smoked paprika
- 1 tsp. curry powder
- Salt and pepper
- Olive oil
Peel and chop the parsnips, potatoes, onions and garlic. Try to make sure that the parsnips and potatoes are roughly the same size.
Heat the butter in a pan with a bit of olive oil and fry the onions and garlic on a low heat for about five minutes.
Add the paprika and curry powder and season well. Add the parsnips and potato and cook for a few minutes, then add the stock and bring the mixture to a simmer.
Simmer the mixture for half an hour or so and then blend with a stick blender until really smooth.
Stir through the crème fraiche before serving and sprinkle on a little extra paprika if you want to.