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.
150gr Onion chopped
2 cloves of garlic
150gr unsalted butter
1 tsp of Madras curried powder
½ tsp of cumin seed
300ml Turkey stock
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.