Ingredients

4 large parsnips, peeled and cubed
1 apple, peeled and chopped
100g of butter
2 onion, chopped
1 celery stick, chopped
600ml of vegetable stock
200ml of cream
3 tsp curry powder
1 pinch of salt
1 pinch of sugar
1 pinch of pepper
Mini onion bhajis
1 large onion, peeled and sliced
1 tsp ground turmeric
1/2 tsp coriander seeds
1/2 tsp ground cumin
1 tsp gram flour
1 tsp salt
500ml of vegetable oil
Curry oil
2tbsp of curry powder
100ml of rapeseed oil

Method

Place a pan over a low-medium heat. Melt the butter then add the onions and curry powder, cook for 2-3 minutes
Add the parsnip and celery, cook for a further 5-6 minutes then add the apple
Add the vegetable stock and bring to the boil. Lower the heat and simmer for 35-40 minutes
600ml of vegetable stock
Remove from the heat and add the cream. Transfer the contents of the pan to a blender and blitz until smooth. Season and pass through a strainer into a saucepan and set aside
For the bhajis, place the onion in a bowl and sprinkle with salt. Leave to stand for 4-5 minutes, until the onions release some liquid and soften
Add the turmeric, coriander, cumin and flour to form a paste and leave for 5 minutes - if the paste does not hold together, try adding a dash of cold water
Fill a small, deep saucepan to halfway with oil and heat to 170°C. Take a serving spoon and drop spoonfuls of the battered onions into the hot oil
500ml of vegetable oil
Cook for 2-3 minutes until golden and crispy. Remove from the oil and drain on kitchen towel
For the curry oil, place a frying pan over a low-medium heat and gently toast the curry powder in the dry pan for 1-2 minutes to release the aromas. Add the rapeseed oil, stir and heat gently for 3-4 minutes
Remove from the heat and leave to cool, then pass through a fine strainer into a bowl
Before serving, reheat the soup on the stove over a low heat
Divide the soup into bowls and place a bhaji in the centre of each. Drizzle the curry oil over the soup and serve immediately

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.