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, cut into chunks
- 3 sprigs fresh thyme
- 3 tbsp honey
- 1-2 tsp hot curry powder
- Salt and freshly ground black pepper
- 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)
- 450ml/16fl oz double cream
- Oil, for deep-frying
- ½ parsnip, peeled
- ½ beetroot, peeled
- ½ turnip, peeled
- ½ carrot, peeled
- 250ml/9fl oz double cream
- ½ lemon, juice only
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