450g (1lb) parsnips, peeled and chopped
Vegan Curried Parsnip Soup
2 tbs olive or vegetable oil
15g vegan butter
1 large onion, finely chopped
2¼ pts vegetable or chicken stock
1½ curry stock cubes
Salt and freshly ground black pepper
4 tbs vegan cream or blended silken tofu
Parsnip crisps
A little chopped thyme
Gently fry onions in oil and vegan butter for about 5 mins then add parsnips and cook gently for another 5 mins. Add stock, curry stock cubes and salt and pepper and cook for approx. 20 mins until parsnips are tender. Liquidise and then add some of the vegan cream reserving about 4 tsp and reheat gently. Garnish with a tsp of vegan cream, parsnip crisps and a pinch of chopped thyme and serve.