Parsnip and Carrot Soup

with Spicy Croutons

Serves 4-6

Ingredients

1 tbsp olive oil

25g butter

1 onion, chopped

1 stick celery, chopped

350g carrots

1 garlic clove, crushed

2 large parsnips, peeled and chopped

1.2 litres vegetable stock

Pinch of sugar

Salt and freshly ground pepper

Soured cream to serve

Spicy Croutons

4 slices seeded brown bread

4 tbsp olive oil

1 tsp curry paste

Method

Heat the oil and butter in a large pan over a medium heat. Add the onion, celery and carrots and cook for 10 minutes until tender. Add the garlic and cook for a further minute.

Add the parsnips, stock and sugar, season well and bring to the boil. Simmer with the lid half on for 30 minutes, until the vegetables are tender. Switch off the heat and cool for 5 minutes before blending till smooth. Place the blended soup back in the pan, check the seasoning, and heat very gently, being careful not to boil it.

Preheat the oven to 200C/400F/gas 6

Mix the curry paste into the oil. Cube the bread, add to the oil mixture and mix well. Place the croutons on a large baking tray and spread them out. Bake for 10 minutes until golden and crisp.

Drain the croutons on kitchen paper.

Serve the soup in warm bowls with a drizzle of soured cream and scatter some croutons over.