Curried roast parsnip soup with vegetable chips

Curriedroastparsnips_84173_16x9

Course Snacks Prep Time Less than 30m Total Time 30m to 1h

Ingredients in this Recipe

1 onion, roughly chopped
1 2 tsp hot curry powder
1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)
1kg/2lb 2oz parsnips, peeled, cut into chunks
2 cloves garlic, thickly sliced
2 tbsp olive oil
3 sprigs fresh thyme
3 tbsp honey
450ml/16fl oz double cream
salt and freshly ground black pepper
½ beetroot, peeled
½ carrot, peeled
½ lemon, juice only
½ turnip, peeled

Recipe Preparation

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