Curried Parsnip Soup [Improved]

Curried Parsnip Soup
Simple soups are so good ...

Take an ingredient, cook it, blend it and you're done. Vary by adding in a second ingredient or spices, or better still, some meat or fish.

Gluts of seasonal vegetables can be enjoyed with a bountiful variety.

I have some brisket left over from Sunday Dinner and I have a glut of parsnip.

Straight to it ...

Soften some onion in butter, adding in spices - turmeric, coriander, fenugreek, asafoetida, ginger and garlic.

Peel and cube a large parsnip, tossing in the butter before adding in stock. Chicken stock is good - it's light in flavour, but vegetable stock would do fine.

Once the parsnip is soft, blend to a purée.

Adjust flavour and consistency with a little more water and sea salt where necessary.

Prior to serving, stir in some spinach and serve with shredded brisket dropped in the middle.