← Nouns Cooking · British & Irish

Ingredients

• 2 tbsp Vegetable oil
• 2 Onion, chopped
• 2 cloves Garlic, crushed
• 2 cm piece fresh ginger, grated
• 1 tbsp mild curry powder or garam masala
• 1 tsp ground cumin
• ½ tsp Ground turmeric
• 750 g Parsnip, peeled and chopped
• 1 Bramley or other sharp apple, peeled, cored and chopped
• 1.2 l vegetable stock
• 1 handful Coriander (cilantro), chopped (optional)
• Salt
• Black pepper

Method

1. Heat the oil in a large pan over medium heat and cook the onions for 8 min until soft and lightly golden.
2. Add the garlic, ginger and spices and stir for 1 minute until fragrant.
3. Add the parsnips, apple and stock. Bring to the boil, then cover and simmer for 20–25 min until the parsnips are very soft.
4. Blend until completely smooth, adding a splash of water if it is too thick. Season to taste.
5. Serve hot, scattered with coriander and a swirl of yogurt or cream if you like.

Tips

• Some curry powders contain wheat flour; check the label if you need it gluten-free, and check the stock too.
• A swirl of cream makes it richer, but then it is no longer vegan.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Good Food Olive Magazine