Ingredients

Ingredients For the soup

• 2 tbsp olive oil

• 1 onion, roughly chopped

• 2 cloves garlic, thickly sliced

• 1kg/2lb 2oz parsnips, peeled, cut into chunks

• 3 sprigs fresh thyme

• 3 tbsp honey

• 1-2 tsp hot curry powder

• salt and freshly ground black pepper

• 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)

• 450ml/16fl oz double cream

For the vegetable chips

• oil, for deep-frying

• ½ parsnip, peeled

• ½ beetroot, peeled

• ½ turnip, peeled

• ½ carrot, peeled

To serve

• 250ml/9fl oz double cream

• ½ lemon, juice only

Description

Homemade Vegetable Chips Give A Good Crunch Sprinkled Over Soup - James Martin Uses Them To Garnish His Easy Parsnip Soup.

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