Curried Parsnip Soup

[irish daveyboy]

Ingredients:

1kg parsnips

2 medium onions

2 medium potatoes

100ml oil

2 Tbls gluten-free curry powder

2 tsp vinegar

6 cups gluten-free vegetable stock

½ tsp ground cinnamon

gluten-free pappadums, to serve

Method:

Peel vegetables and chop roughly the same size.

Heat the oil in a large saucepan.

Add vegetables and gently cook until browned.

Add curry powder and stir through vegetables.

Cook for 3-5 minutes.

Add vinegar and stir vigorously.

Slowly stir in a little of the stock, making sure none of the vegetables have stuck to the bottom of the pan.

Add remaining stock and cinnamon, bring to the boil, reduce heat and simmer for 30 minutes until all ingredients are soft.

Puree in a food processor and then strain.

Season with salt and pepper and reheat gently.

Serve with gluten-free pappadums.