A hug in a mug parsnip and pear soup
Parsnip & Pear Soup
80g diced onion
1 tbsp olive oil
1+1/2 tsp curry powder (Indian)
¼ tsp garlic flakes
¼ tsp ground turmeric
220g chopped parsnip
1 peeled and cored pear cut into slices
600ml vegetable stock
1 tbsp creamy almond butter* (or cashew butter)
Salt & pepper, to taste
Fry the onion with the oil until the onions are soft and translucent in a saucepan. Using a wooden spoon keep stirring to avoid the onion sticking to the saucepan. If starting to stick use a tablespoon of stock.
Add the curry powder and turmeric and coat onion.
Add the parsnip, stock and pear slices, bring to the boil and simmer for 10 minutes, or until a fork can easily be inserted into the parsnip chunks.
Leave to cool down then add the nut butter and blend in a high speed blender until smooth. Add more coconut milk or cream if you prefer a different consistency.
Pour back into the saucepan and bring to boil then simmer until heated through. Season with salt and pepper.
Serve with crackers and goats cheese or with a chicken and pesto sandwich.