- Spray oil
- 2 large parsnips, trimmed, peeled and cut into even-sized batons
- 1 onion, finely sliced
- 1 stick celery, trimmed and chopped
- 1 large baking potato, peeled and diced
- ½–1 teaspoon curry powder, mild or medium (to taste)
- 450ml reduced-salt vegetable stock
- 40 minutes
- 5 A DAY:
- Preheat the oven to 210°C/Fan 190°C.
- Coat a baking tray with spray oil and arrange parsnips on the tray. Place the parsnips in the oven to roast for about 25 minutes, until golden brown. Then remove from the oven and set aside until needed.
- While the parsnips roast, coat a large, non-stick saucepan with spray oil and heat over a medium-high heat. Add the onion and celery; and stir for about 3 minutes until the vegetables start to soften.
- Add the diced potato and curry powder to the pan, stir and pour over the stock. Bring to the boil, cover and reduce the heat. Allow to simmer for 10 minutes before adding the roasted parsnips. Simmer for a further 4–5 minutes, or until the potato is tender.
- Remove from the heat and allow to cool slightly before blending with a hand blender or food processor (be careful as the soup stays hot for a long time). Serve with a slice of wholemeal bread or toast.
Extra portions can be kept in the fridge for the next two days, or frozen to eat at a later date. Use within one month.