Oh, hello daunting Bag-o-Parsnips. I can barely figure out what to do with one of you, never mind a pile of you. Another roast? Another mash? Too boring, too….beige.
Fortunately I discovered a sunny yellow box of turmeric in the back of my cupboard. And next to it, some damn spicy curry powder. To the Soup Machine!! On y va, mes amies!!
Here’s the soup:
1 bag of parsnips. Probably 6 parsnips, or like a pound or something. Cut them into 1-inchish pieces.
1 glug of olive oil
1 yellow onion, chopped but don’t try too hard cuz we’re gonna blitz them with the immersion blender anyway.
4 teeth of garlick, squashed and diced.
1 bay leaf, or more if they’re dried out and decrepit like mine
2 teaspoons of turmeric
1 tablespoon curry powder
3 cups of veg stock (or whatever stock is on hand)
salt & pepper
Sautee down your onion and garlick a bit, add bay leaf, turmeric and curry until everything’s yellow. Then add parsnips and stock. Burble away for like 40 minutes. Add salt & pepper, adjust curry/turmeric as needed, and remove the bay leaf. Then throw everything in a blender and marvel at how awesome your kitchen smells.