Spiced parsnip & ham soup

• olive oil↗1 tbsp tbsp
• mild curry powder↗1 tbsp tbsp
• cold roast potatoes250g g

  and parsnips

• chicken↗1l l

  or turkey stock

• double cream↗100ml ml

  plus extra to drizzle

• small handful shredded ham

Step-by-step instructions

1. 1

   Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.

2. 2

   Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat. Season and serve with a drizzle of cream on top.