Spicy parsnip with ham soup

Prep: 5 mins

Cook: 20 mins

Luxury spicy creamy soup with left over ham makes for a tasty soup.

1 tbsp olive oil

1 tbsp curry paste

250g cold roast potatoes and parsnips, roughly chopped

1l chicken or vegetable stock

100ml double cream

Sliced or shredded ham, to serve

Heat the oil in a saucepan and fry the curry powder for 1 minute until fragrant.

Stir in the vegetables, cover with three-quarters of the stock and simmer for 10 minutes.

In a food processor, blitz everything until very smooth adding more stock if the soup is too thick.

Stir in the cream and ham, then return to the pan and gently reheat.

Season and serve with a bit of the ham on top.

Serves
4

Preparation Time
5 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Pork, Vegetables

Recipe Type
Soups

Level of Difficulty
Easy

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