Spicy leek and parsnip soup with parsnip crisps recipe

Jess poshed up her warming winter soup with some parsnip crisps on Come Dine With Me Nottingham

Serves 4

Ingredients

50g butter
2 large leeks, chopped
1 tsp curry powder, plus extra to garnish
450g parsnips, diced
450g potatoes, diced
750ml vegetable stock
600ml whole milk
4 tbsp Greek yoghurt

For the parsnip crisps

Vegetable oil, for shallow-frying
1 parsnip, thinly sliced

Method

In a frying pan melt the butter and fry the leeks and curry powder until soft. Add the parsnips and potatoes, stir then add the stock and milk. Bring to the boil and simmer for 20 minutes.
Meanwhile shallow-fry the parsnip until golden then lift out with a slotted spoon and drain on kitchen paper.
Blitz the soup until smooth then divide between warmed bowls. Top with the yoghurt and parsnip crisps, sprinkle with a little curry powder and serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.