Curried roast parsnip soup with vegetable chips
Ingredients
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, thickly sliced
- 1kg/2lb 2oz parsnips, peeled, trimmed and cut into chunks
- 3 sprigs fresh thyme
- 3 tbsp honey
- 1–2 tsp hot curry powder
- salt and freshly ground black pepper
- 1.5 litres/2½ pints chicken stock (or vegetable stock)
- 450ml/16fl oz double cream
- oil, for deep-frying
- ½ parsnip, peeled
- ½ fresh beetroot, peeled
- ½ turnip, peeled
- ½ carrot, peeled
- 250ml/9fl oz double cream
- ½ lemon, juice only
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