Medieval Spiced Parsnip Soup

Ingredients

• 500 g parsnips (peeled and chopped)
• 1 kg potatoes (peeled and chopped)
• 1 large onion (diced finely)
• 1000 ml vegetable or chicken stock (prepared with 4 stock cubes)
• 1 knob salted butter (plus an extra knob for sautéing)
• 1 drizzle vegetable oil (for sautéing)
• 2 tbsp curry powder (heaped; use hot for spice or mild for children)
• 150 ml double cream
• salt (to taste)
• black pepper (to taste)
• fresh parsley (to garnish)

Steps

1. 1

   In a large pot, heat a drizzle of oil and a knob of salted butter over medium heat.

2. 2

   Add the finely diced onion to the pot, season with salt and pepper, and sauté until soft and translucent.

3. 3

   Add the chopped parsnips and potatoes to the pot with the onions.

4. 4

   Stir in 2 heaped tablespoons of curry powder, then pour in the 1000ml of hot vegetable or chicken stock.

5. 5

   Bring the mixture to a boil, then lower the heat to a simmer.

6. 6

   Cover the pot with a lid and simmer until the vegetables are completely tender.

7. 7

   Using an immersion blender, blend the soup directly in the pot until perfectly smooth.

8. 8

   Stir in the double cream and taste for seasoning, adding more salt or pepper if needed.

9. 9

   Garnish with fresh parsley and serve hot, ideally with heavily buttered bread.

Notes

For a kid-friendly version, ensure you use mild curry powder instead of hot. This soup is inspired by the Medieval Banquet at Bunratty Castle in Co. Clare, Ireland.

Nutrition per serving

• soup
• medieval
• Irish
• parsnip
• potato
• vegetarian-option
• dinner
• lunch