Freeze-ahead FEASTS
Curried parsnip soup
The delicious naan croutons make this tasty soup something extra special. For a vegan version, omit the cream and croutons.
Serves 4 • Ready in 1 hr
2tsp olive oil
1 onion, chopped
1 garlic clove, crushed
1tbsp garam masala
½tsp turmeric
¼tsp mustard powder
¼tsp ground cinnamon
Pinch cayenne pepper, plus extra to serve (optional)
500g parsnips, peeled and chopped
1 large potato, peeled and chopped
1ltr vegetable stock
1 naan bread
¼tsp nigella seeds (optional)
70ml double cream, plus extra to serve (optional)
Coriander leaves, to serve (optional)
1 Heat half the oil in a saucepan and add the onion. Cook over medium heat until soft and translucent. Add the garlic and spices and cook for 1 min, then add the parsnips, potato and stock. Simmer for 20-30 mins until soft.
Meanwhile, heat the oven to 180C/ Gas 4. Cut the naan into cubes and toss with remaining 1tsp of oil, and the
