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 Parsnip (Spicy) Soup

2 tbsp butter
1 garlic clove - crushed
1 onion - chopped
1 tsp ground cumin
1 tsp ground coriander
4 parsnips - sliced
2 tsp mild curry paste (or powder)
3/4 pint chicken stock
3/4 pint milk
4 tbsp sour cream
squeeze lemon juice
salt and pepper to taste


Gently fry onion and garlic
Add cumin and corriander
Cook for 1-2 minutes
Add parsnips and curry paste followed by the stock
Cook until tender
Cool slightly then blend soup and return to heat
Add milk and heat gently
Add half the sour cream and a squeeze of lemon juice
Season to taste
Serve and garnish with a swirl of remaining cream

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