Curried Root Vegetable Soup

Use the recipe and ingredients list below to make your soup or even make use of your left-overs from your Sunday roast or even your Christmas dinner and follow the method below.

Curried root vegetable soup

150gr Onion chopped

2 cloves of garlic

150gr unsalted butter

1 tsp of Madras curried powder

½ tsp of cumin seed

300ml Turkey stock

500ml Water

1 bouquet garni (thyme, bay leaf, parsley stalks, celery stalk wrapped in leek

First make a stock from an onion, a few carrots, a stick or two of celery and the turkey carcass. Let simmer for an hour or two until the stock is rich and flavourful.

Sauté a chopped onion and garlic, add a good tablespoon of Madras curry powder and some powdered cumin to taste then add the chopped root vegetables, whatever you have left over: swedes, parsnips, pumpkin or squash, turnip, carrots.

If you don’t have enough, simply dice up a few more of whatever is at hand, then top up with sufficient turkey stock.

Cook until all the vegetables are soft, then purée with a stick blender.

To finish, add a nice dollop of crème fraiche.