Name: Curried parsnip soup with soda bread
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Soda bread; 400 gram wholemeal flour; 25 gram butter, melted; 1 1/2 tablespoon caster sugar; 2 teaspoon bicarbonate of soda; 1/2 teaspoon salt; 225 millilitre buttermilk; 225 millilitre water; Curried parsnip soup; 2 onion, coarsely chopped; 2 clove garlic, sliced; 1 kilogram parsnips, peeled and cut into small chunks; 3 sprigs fresh thyme; 2 tablespoon honey; 2 teaspoon curry powder; 2 tablespoon olive oil; salt and freshly ground black pepper; 1.5 litre chicken stock; 300 millilitre cream

Curried parsnip soup with soda bread

A little different from your usual soup with crunchy toast, this curried parsnip soup is the perfect hearty dish to go with deliciously dense soda bread.

Ingredients

Soda bread

400 gram wholemeal flour

25 gram butter, melted

1 1/2 tablespoon caster sugar

2 teaspoon bicarbonate of soda

1/2 teaspoon salt

225 millilitre buttermilk

225 millilitre water

Curried parsnip soup

2 onion, coarsely chopped

2 clove garlic, sliced

1 kilogram parsnips, peeled and cut into small chunks

3 sprigs fresh thyme

2 tablespoon honey

2 teaspoon curry powder

2 tablespoon olive oil

salt and freshly ground black pepper

1.5 litre chicken stock

300 millilitre cream

Method

1.Preheat oven to 200°C/180°C (fan forced). Grease and flour a 6 cup Texas muffin tin.

2.Place flour and melted butter into a large bowl and rub together with your fingertips. Add remaining dry ingredients and mix well.

3.Place onion, garlic, parsnips, thyme, honey and curry powder into a baking tray. Drizzle over oil and mix well; season with salt and pepper. Roast in the oven for 15 minutes until tender.

4.Place stock and cream into a large pan and bring to the boil, add roasted parsnips and reduce heat, simmer for 10-15 minutes. Blend until smooth with a handheld blender.

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Ingredients

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