Curried Potato & Parsnip Soup

A hearty soup with a spicy kick, perfect for warming you through when you return home on cold wintry days.

Ingredients

• RYVITA^® Pumpkin Seeds & Oats Crispbread
• 1 onion - chopped
• 2 teaspoon oil
• 1 large potato scrubbed and chopped - leave skin on for extra fibre
• 225g parsnips scrubbed - or peeled- & chopped
• 1 tsp curry paste
• 600ml veg stock
• 3 tbsp chopped parsley
• creme fraiche to serve

Method

Fry onion in oil 5-10mins until softened, Add vegetables and curry paste and cover & 'sweat' for 5-10mins Stir in stock & seasoning to taste Bring to boil then simmer with lid on for about 20mins until vegetables are tender Put 1/3 of vegetable aside Liquidise remainder until smooth then return to pan with reserved vegetables and warm through. Serve with a swirl of creme fraiche and garnish with chopped parsley