Ingredients

• 20g unsalted butter
• 1 tbs yellow mustard seeds
• 1 tbs Madras curry powder
• 1/2 tsp ground turmeric
• 2 leeks (white part only), sliced
• 4 parsnips, peeled, sliced
• 1L (4 cups) hot water, or chicken or vegetable stock
• Dash of pure (thin) cream (optional)
• 12 fresh curry leaves (see Notes)

• Honey-roasted parsnips

• 2 parsnips, peeled, trimmed, cut lengthways into quarters (and crossways if very long)
• 1 tbs olive oil
• 1 tbs runny honey

Description

Curried Parsnip Soup Recipe - For The Parsnips, Preheat The Oven To 220C. Spread Pieces On A Baking Tray, Toss With Oil And Roast For 30 Minutes, Turning Once Or Twice, Until Tender. Toss With Honey And Roast...

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