Curried Parsnip Soup Topped with Naan Bread Croutons

 This is beyond delicious and the perfect gateway to healthyish eating after Christmas!

Curried Parsnip Soup

4 tbsp. olive oil, 1 onion, diced 1 celery stalk diced, 1 garlic clove diced, 1 tbsp. garam masala, 1/2 tsp. tumeric, 1/4 tsp. dried mustard, 1/4 tsp. cinnamon, pinch cayenne pepper, 500 grams parsnips, peeled and chopped (look on bag for gram measurements, but I used 2 1/2 bags of small parsnips, 1 medium potato, peeled and chopped, 1 liter chicken stock, 1/4 cup heavy cream, Cilantro to top and of course this is optional and naan croutons/

If you'd like to make vegetarian, you can use veggie stock and also, you need not add the cream, it is very delicious without it as well.

Put olive oil in a pot over medium high heat and toss in the chopped onion and celery.  Once both are gently cooked add the spices and garlic all at once and stir for a minute.  Then add the parsnips and potato and 1 liter (4 cups)  chicken broth.  Bring to a boil, then turn the heat down to low, put a lid on and simmer for 20 minutes.  When you can pierce the parsnips and potato easily, using a hand blender, blend until smooth.  Then add cream, making swirly designs and top with naan croutons and cilantro.

Naan Croutons

Cube 2-4 pieces of naan bread and put into a casserole dish.  Put a little olive oil over cubes and stir to distribute.  Put into a 350 degree oven for about 15 minutes.  So delicious!