On a raw February day when the wind is like an absolute knife cutting through you with bitter cold, lunch cries out for soup. Have it in a mug and warm your hands as well or, show it off in a beautiful bowl! The blue bowl here just set off the golden turmeric colour of this parsnip soup perfectly though its delicious taste would be the same whatever you served it in! Parsnips somehow manage to be sweet yet earthy and this soup with its spicing makes them (and me!) sing.
This is a simple soup to make and uses a mild curry powder though you could always blend your own if you wanted to experiment. A good basic blend is to use equal quantities of ground cumin, coriander, turmeric, fenugreek with as much or as little chill powder as you like. Have fun experimenting by varying the proportions or adding a favourite spice – I promise that the parsnip can take it. Continue reading
