Curried parsnip soup with soda bread

A little different from your usual soup with crunchy toast, this curried parsnip soup is the perfect hearty dish to go with deliciously dense soda bread.
Curried parsnip soup with soda bread


Soda bread
Curried parsnip soup


1.Preheat oven to 200°C/180°C (fan forced). Grease and flour a 6 cup Texas muffin tin.
2.Place flour and melted butter into a large bowl and rub together with your fingertips. Add remaining dry ingredients and mix well.
3.Place onion, garlic, parsnips, thyme, honey and curry powder into a baking tray. Drizzle over oil and mix well; season with salt and pepper. Roast in the oven for 15 minutes until tender.
4.Place stock and cream into a large pan and bring to the boil, add roasted parsnips and reduce heat, simmer for 10-15 minutes. Blend until smooth with a handheld blender.

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