For the Soup
- 2 Parsnips peeled, cut into dice
- 1 Potato about 100g, peeled and diced
- 1 Onion large, peeled and roughly chopped
- 1 Clove Garlic finely chopped
- Peel of half a small lemon reserve the juice for later
- ½ tbsp Curry Powder
- 10 g Vegan Butter
- 4 cups Vegetable Stock
For the Parsnip Crisps
- 1 Parsnip
- Vegetable Oil for Frying
To make the Soup
Add the butter to the pan and gently fry off the chopped onions and garlic until softened.
Add the lemon peel and cook for a 2 minutes more.
Stir in the curry powder and cook for a minute, until the powder is absorbed into the oniony/lemony mixture.
Add the parsnips and potatoes to the pan and stir gently. Cover and cook for 5 minutes on a low heat.
Pour over the stock, replace lid and simmer for 15-20 minutes or until the parsnips are tender.
Blend, then taste for lemon juice (which is essential as it brings out the flavour of the curry powder, no more than half a lemon should be necessary) and seasoning.
Serve with some vegan Sour Cream stirred through and top with the fried Parsnip Chips.
To Make The Parsnip Chips:
Peel the parsnip.
You can now proceed two ways. Using a vegetable peeler, peel off strips of parsnip so you will have crisp, sweet ribbons or carefully cut into rings so they look like more traditional crips (potato chips). These will take longer to cook.
Heat some vegetable oil in a saucepan until a sample parsnip chip sizzles but not frantically so, in the oil.
They will take between 1 minute and 2 minutes to cook, depending on thickness.
Drain on kitchen roll whereupon they will crisp up.
I don't think that they require any salt as I love their sweetness but this is your personal choice.
Serving: 400ml | Calories: 338kcal | Carbohydrates: 73g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1945mg | Potassium: 1431mg | Fiber: 15g | Sugar: 18g | Vitamin A: 1210IU | Vitamin C: 65mg | Calcium: 119mg | Iron: 3mg