Name: Curried Parsnip Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 large brown onion (200g) (chopped); 1 tbsp olive oil; 1 stalk of celery (finely chopped); 600 g parsnips (3 large parsnips) (peeled and chopped into chunks); 1 large potato (250g) (peeled and cut into chunks); 2 fat cloves of garlic (minced); 1 heaped tsp ground cumin; 1/2 tsp ground coriander; 3cm piece of ginger (peeled and grated); 1 1/2 tbsp medium curry powder; 1 small handful fresh coriander/cilantro (leaves and stems finely chopped +plus more for serving); 1.1 litre vegetable stock (made from vegan vegetable bouillon ); 1/4 tsp sea salt; 1/4 tsp ground black pepper; 1 parsnip (peeled then cut in half lengthways); 1 tbsp olive oil; 1/4 tsp sea salt