Vegan Curried Parsnip Soup

During Veganuary a few years ago, I came up with the bright idea of adding cashews (or white beans if you have a nut allergy) to my 'normal' curried parsnip soup rather than dairy cream. This is now my new 'normal'. 

Makes 4 large bowls

200g parsnips

50g carrots

250g white potatoes

1 tbsp vegetable oil

1 large onion, peeled and roughly chopped

1 fat garlic clove, peeled and roughly chopped

1 tsp medium curry powder

1 tsp garam masala

25g unsalted cashew nuts, or a can of white beans

1 litre recently boiled water

2 vegetable stock cubes 

Scrub the root vegetables with a vegetable brush, trim, roughly chop, but there is no need to peel.

Fry the onion in the soup pan with the vegetable oil over a medium heat until it starts to turn a golden colour.

Stir the ground spices into the onion, then stir in chopped root vegetables, and add the rest of the ingredients. If you want a more presentable soup, you can keep the cashews aside soaking in 100ml of the boiled water.  Liquidise the cashews and water separately to make a cashew cream, and swirl this into the liquidised soup before serving.

Cover and bring to the boil. Once boiling, keep the lid on and turn down to a simmer for 20 minutes.

After 20 minutes, take off the heat and liquidise.

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