Begin by gently frying the onion in a little garlic or olive oil. After about 3 or 4 minutes, add the parsnip and fry gently for another 5 minutes. Then add the sweet potato and garlic cloves and continue to cook for another 5 minutes, perhaps adding a little more oil if necessary. 2. Add the spices and stir to coat the vegetables.. Start by peeling and dicing the sweet potato, onion and parsnip then fry in the butter until lightly coloured. Cover with vegetable stock and cook the vegetables until soft. Add double cream and simmer for around 2 minutes, do not allow it to boil. Puree with a hand blender and add seasoning to taste. Serve with a drizzle of truffle of oil on.
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Add the parsnips, sweet potato, herbs, salt and pepper and stir well. Pour in the vegetable stock. Cover the pot and bring to a boil. Turn the heat down and let the soup simmer for 25 to 30 minutes (until the parsnips and sweet potato are soft). Turn off the heat, and puree the soup thoroughly with an immersion blender.. A smooth blend of sweet potato, parsnip, and onion for a naturally sweet and delicious flavor. Made with only 5 simple ingredients and ready in just 20 mins. This is one easy, warming, and comforting. This Curried Sweet Potato Parsnip Soup is prepared with only 5 natural plant food ingredients. It is also oil-free, dairy-free, naturally.