Easter Feasts - Starters - Butternut and Parsnip Soup
Wednesday 7th February 2018
Put oil and butter into a large pan and heat until foaming.
Add onion, squash and celery and cook over medium heat for 10-12, stirring now and again, until softened.
Add parsnips and sauté for a further 2 minutes.
Add curry powder and continue to cook, stirring for 2 minutes.
Add stock and bring to the boil, cover pan with a lid and simmer for 25 minutes.
Blend until smooth in a food processor or alternatively, blend using a hand held electric wand type blender.
Add coconut milk and re-heat to simmering, stirring.
Divide between soup bowls and serve immediately, sprinkled with the chopped coriander.