Curried parsnip soup

The deliciously moreish naan croutons make this tasty soup extra special. Perfect for a casual weeknight dinner or festive starter alike!

Serves 4 • Prep 10 mins

• Cook 30 mins

2tsp olive oil

1 onion, chopped

1 garlic clove, crushed

1tbsp garam masala

½tsp turmeric

¼tsp mustard powder

¼tsp ground cinnamon

Pinch cayenne pepper, plus extra to serve (optional)

500g parsnips, chopped

1 large potato, chopped

1L vegetable stock

1 naan bread

¼tsp nigella seeds, optional

70ml double cream, plus extra to serve (optional)

Coriander leaves to serve, optional

1 Pour 1tsp oil in a saucepan and add the onion. Cook over medium heat until softened. Add the garlic and spices and cook for a min, then add the parsnip, potato and stock. Simmer for 20-30 mins until the veggies are tender.

2 Meanwhile, heat the oven 160C Fan/ Gas 4. For the croutons, cut the naan into cubes and toss with 1tsp oil and the nigella seeds, if using. Scatter in a single layer over a baking tray and cook for 10-15 mins until golden and crisp. Set aside.

3 When the vegetables are tender, use a stick blender to puree the soup until smooth. Stir in the cream, then serve with a sprinkling of cayenne, the coriander and naan croutons.

4 If making ahead, it will keep for a few days in the fridge. Freeze for up to three months, defrost completely and reheat on the hob. If freezing the croutons, we recommend defrosting them completely. Refresh in a hot oven for 5 mins with a little more oil to re-crisp.

Per serving: 344 cals, 14g fat, 6.5g sat fat, 43g carbs