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Curried Parsnip and Apple Soup


This time of year brings both a glut of wonderful root veg in my weekly organic box, and the desire to really spice things up in an attempt to keep warm from the inside out. To me, parsnips are the king of the root veg, and I love them in any form - roasted, mashed, even in cakes from time to time - but there is something about their savoury sweetness that makes them ideal to transform into velvety smooth soups. And they happen to go particularly well with curry spices. So the other day I came up with this delicate soup, both to warm me up on a cold Wednesday afternoon and to serve as my entry for this month's No Croutons Required competition over at Lisa's Kitchen. It's a real winter warmer, sure to brighten even the dullest, wettest day.


3 parsnips, peeled and chopped
1 onion, chopped
1 clove garlic, crushed
1 tsp curry powder
1 tbsp flour
3 c vegetable stock
1 apple, peeled, cored and chopped
1 tbsp olive oil
1.75 tbsp butter
salt, to taste
pepper, to taste
1/4 c milk (optional)



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