How to make it

  • Clean Core and Dice the Parsnips, Bell Pepper and Onion.
  • Peel the broccoli stalks and slice the stems to bite-size pieces.
  • Parboil broccoli for 1-2 minutes (crunchy) or 3-4 minutes (softer), drain and cool under cold water.
  • Build a mirepoix of the parsnips, pepper and onion and sweat in the butter/oil over medium low heat.
  • Add salt and pepper to taste and 1 Tablespoon of Curry powder.
  • (Add the Jalapeno at this point for more bite)
  • Once the vegetables are somewhat softened, pour in the stock and heat through over medium heat.
  • Pulse with an immersion blender to creamy texture.
  • Rough chop the cooled broccoli bits and add to the stock.
  • Add 1 Cup Cream (or appropriate substitute) and blend briefly with the immersion blender (no whipped cream, please!).
  • Plate and serve.

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