1 tbsp oil
400g pack Cooks’ Ingredients Soffritto Mix
2 parsnips, diced
1 small celeriac, diced (approx 500g)
2 tsp medium Madras curry powder
1.2 litres vegetable stock
190g pack rainbow chard, shredded
1 tbsp extra virgin olive oil
1. Heat the oil in a large pan and fry the soffritto mix for 4-5 minutes. Tip in the parsnips and celeriac and fry, covered, for 5 minutes. Add the curry powder and cook for 1 minute.
2. Pour in the stock, cover and simmer for 15 minutes until tender. Using a hand-held blender, whizz to a purée. Reserve a handful of the chard and add the rest to the soup. Heat for 1 minute until wilted, then season to taste.
3. Ladle the soup into 4 bowls and top with the reserved chard. Drizzle with extra virgin olive oil and serve straight away.
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