French cuisine · Soups & Stews

Curried Parsnip Soup

Velvety parsnip soup with a hint of curry, rounded off with cream and sprinkled with toasted seeds.

Ingredients · for 4 servings

• 800 g parsnips
• 1 onion
• 1 potato
• 2 tsp curry powder
• 800 ml vegetable stock
• 150 ml cream
• 30 g butter
• 2 tbsp pumpkin seeds
• 1 tsp lemon juice
• Salt, pepper

Instructions

1. Peel the parsnips and potato and cut into 2 cm cubes, finely chop the onion.
2. Melt the butter in a pot and sweat the onion over medium heat for 3-4 min until translucent, without letting it take on color.
3. Sprinkle in the curry powder and toast for 1 min until fragrant, then add the parsnips and potato and toss briefly.
4. Pour in the vegetable stock and simmer covered for 20-25 min, until the vegetables are completely soft when pressed.
5. Purée the soup very finely with an immersion blender for 1-2 min, stir in the cream and season with salt, pepper and the lemon juice.
6. Toast the pumpkin seeds in a dry pan for 2-3 min until they start to pop, and serve the soup hot sprinkled with them.