This creamy and flavourful soup is perfect for a starter on Christmas Day. Taking just 30 minutes to prepare it is perfect for a family who doesn’t have a lot of time around Christmas.

Ingredients

• 1 onion, roughly chopped
• 2 cloves garlic, thickly sliced
• 1kg parsnips, peeled, cut into chunks
• 3 sprigs fresh thyme
• 3 tbsp honey
• 1-2 tsp hot curry powder
• A pinch of salt and freshly ground black pepper
• 1.5litres vegetable stock
• 450ml double cream

Method

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden.
• Place all but 250ml of the vegetable stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
• Add the roasted parsnips and continue to simmer.
• Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.

• Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
• To serve add a squirt of lemon juice over the soup.