Parsnip and pear soup with curry

Ingredients for 4 servings:

• 500 g parsnip(s)
• 200 g floury potatoes
• 70 g onion(s)
• 2 tbsp rapeseed oil
• 1 tsp curry powder
• 1 liter vegetable broth
• 300 ml milk
• Salt and pepper, black
• 2 small pears
• 1 tbsp butter
• 1 red chili pepper(s)
• 1 sprig(s) basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the parsnips and potatoes and cut into 2 cm cubes. Peel and finely dice the onions. Heat the rapeseed oil in a saucepan. Sauté the onions, parsnips and curry powder for 5 minutes. Pour in the vegetable stock. Add the potatoes and simmer for approx. 20-30 minutes. Add the milk, puree everything and season with salt and pepper. Wash and halve the pears. Melt the butter in a pan, fry the pears cut-side down, put the lid on the pan and fry over very low heat for a further 5 minutes. Wash, deseed and finely chop the chili pepper. Rinse the basil with cold water and pick off the leaves. Ladle the soup into 4 bowls and carefully place a pear half cut-side up in each bowl. Serve sprinkled with chili and basil.