Instructions

1. Peel and roughly chop the celeriac and parsnips.
2. Finely chop the onion and garlic. Peel, then finely chop the ginger and turmeric root.
3. Heat the oil in a pan and sauté the onion for 5 minutes. Add the garlic, ginger, turmeric and cumin seeds, then stir-fry for 2 minutes.
4. Add the parsnip and celeriac pieces, then the peppercorn and curry powder. Stir for 1 minute.
5. Pour in the stock, cover and simmer for 15 minutes until tender.
6. Using a hand-held blender, process the soup until smooth and silky. If it’s too thick, add more stock.
7. Serve warm.