Oh, and it's bloody delicious!
Cooking time: 30 minutes
4 Parsnips - chopped into equal sized chunks
2 Carrots - chopped into equal sized chunks
3 tablespoons Extra Virgin Olive Oil
6 cloves of garlic - peeled
2 medium sized sweet potatoes - chopped
1 large onion - chopped into equal sized chunks
2 cups of chopped cabbage
6 stalks of thyme
6 cups of vegetable stock (I make my own using stalks from organic chard, kale and broccoli, some herbs and leek tops boiled for about an hour in some lightly salted water)
2 tablespoons of your favorite curry powder
Sea salt and black pepper to taste
Chopped cilantro/coriander leaves and roasted pumpkin seeds to serve
Toss parsnips and carrots in olive oil and place into a moderate oven and roast until golden brown and soft (approx 20-25 minutes)
Meanwhile, in a large saucepan, place potatoes, garlic, onion, cabbage and thyme into the vegetable stock and bring to the boil. Boil until sweet potatoes are soft.
Remove stalks of Thyme.
Add the parsnip and carrot to the mix with curry powder. Stir through.
Using a stick/immersion blender blend until smooth. Add salt and pepper to taste.
Serve with some chopped cilantro/coriander leaves, roasted pumpkin seeds and a drizzle of olive oil.