We all know parsnip and carrot works, but wait until you try parsnip with a hint of orange.
|4 cups||Parsnips, peeled and diced (Main)|
|½ tsp||Curry powder|
|½ tsp||Oranges, zest|
|2 Tbsp||Orange juice|
|6 cups||Chicken stock (Main)|
|1 tsp||Orange, zest for garnish|
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- Melt the butter in a large saucepan. Add onion and cook for 2 to 3 minutes then stir in parsnip. Cover the pan and cook over a very low heat for 15 minutes.
- Add the curry powder and cook for 2 to 3 minutes, then the orange zest, juice and chicken stock. Bring to the boil and simmer for 20 minutes.
- Pour mixture into a blender and pulse until smooth. Reheat before serving and season to taste. Serve with extra orange zest and a swirl of sour cream or yoghurt.
Cook's tip:Make this the day before you serve it – soups and stews are always better the next day.