Curried parsnip soup

Root veg and curry spices are a perfect match in this wintry soup

Another hearty soup to see us through the winter months that makes the most of seasonal root veg. I use a bought curry powder for ease and speed and you can choose a hot or medium one to suit. Even my parsnip-hating husband enjoys this soup!

The big question is whether to core the parsnips or not. There is no disputing it is a bit of a faff but they can be quite tough. I compromise and core the bigger ones, but don't bother with the smaller bits. Just make sure they're properly tender before blending.

This soup freezes very well (leave out the cream or yoghurt) - it's perfect to dig out over Christmas after a crisp chilly walk.

Serves 4

Ingredients

1tbsp olive oil

1 onion, chopped

3 sticks celery, chopped

1 clove garlic, finely chopped

1tbsp ginger, chopped

1/2tbsp curry powder

100g red lentils

500g parsnips, peeled and chopped (and see note above about coring)

250g carrots, peeled and chopped

1.2l vegetable stock

Cream or Greek yoghurt, to serve

Method

1. Heat the oil in a large saucepan and cook the onion and celery until soft (about 5mins or so) Add the ginger, garlic and curry powder and cook for a min or two longer.

2. Stir in the lentils, turning to coat in the spices, then add the parsnips, carrots and stock and cook until the veg and lentils are both tender - about 20 mins or so.

3. Puree the soup with a stick blender and check the consistency - if you think it's too thick then add a little more stock.

4. Serve with a drizzle of cream or a dollop of Greek yoghurt.