Spicy leek and parsnip soup with parsnip crisps recipe

Ingredients

• 50 g butter
• 2 large leeks, chopped
• 1 tsp curry powder, plus extra to garnish
• 450 g parsnips, diced
• 450 g potatoes, diced
• 750 ml vegetable stock
• 600 ml whole milk
• 4 tbsp Greek yoghurt
• Vegetable oil, for shallow-frying
• 1 parsnip, thinly sliced

Method

1. Melt the butter in a large saucepan and cook the leeks with 1 teaspoon curry powder until soft.
2. Add the diced parsnips and potatoes, then pour in the vegetable stock and milk. Bring to the boil and simmer for about 20 minutes, until the vegetables are tender.
3. While the soup cooks, shallow-fry the thin parsnip slices in vegetable oil until golden. Lift them out with a slotted spoon and drain on kitchen paper.
4. Blend the soup until smooth. Divide it between warmed bowls and finish with Greek yoghurt, the parsnip crisps and a little curry powder.