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Curried parsnip soup with soda bread

Curried parsnip soup with soda bread

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Low GI
Course: Lunch, Main, Side dish
Favourite flavours: Soup

INGREDIENTS

Soda bread
400g wholemeal flour
25g butter, melted
1½ tablespoons caster sugar
2 teaspoons bicarb soda
½ teaspoon salt
225ml buttermilk
225 ml water

Soup
1 onion, coarsely chopped
2 cloves garlic, sliced
1kg parsnips, peeled and cut into small chunks
3 sprigs fresh thyme
2 tablespoons honey
2 teaspoons curry powder
2 tablespoons olive oil
salt and freshly ground black pepper
1.5 litres chicken stock
300ml cream
METHOD

Preheat oven to 200°C/180°C (fan forced) and grease and flour a 6 cup Texes muffin tin.

Place flour and melted butter into a large bowl and rub together with your fingertips. Add remaining dry ingredients and mix well.

Combine buttermilk and water in jug and pour into flour mixture mixing quickly. Transfer mixture to prepared tin and smooth down. Cover with greased foil and bake for 15 minutes.
Remove foil and bake for a further 10 minutes. Cool on a wire rack.

Place onion, garlic, parsnips, thyme, honey and curry powder into a baking tray. Drizzle over oil and mix well; season with salt and pepper. Roast in the oven for 15 minutes until tender.

Place stock and cream into a large pan and bring to the boil, add roasted parsnips and reduce heat, simmer for 10-15 minutes. Blend until smooth with a handheld blender.

Divide between serving bowls and serve with hot soda bread.

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