Curried parsnip soup

This is a real favourite - if you can get good parsnips! You can substitute cauliflower for parsnip or even use both. I have also mixed carrot and parsnip with great taste outcome.
Ingredients
3Tbsp olive oil
2Tbsp butter
8 brown shallots, finely sliced
4 large parsnips, roughly chopped
2 Tbsp curry powder
4.5 cups milk
1.25 cups cream (you can substitute milk for the cream without compromising the flavour)
Salt and pepper to taste
Coriander to serve

Method
Heat oil and butter in large saucepan over medium heat. Add shallots and cooked until soft then add curry powder stir then add the parsnip. Cook for 5 mins.
Add milk and cream, bring up close to the boiled and cook gently uncovered for 20 mins (vegetables should be cooked through and soft).
Cool a little then purée. Add seasoning if needed.
Serve sprinkled with coriander and a drizzle of olive oil.
Serves 4-6 depending on serving size.
​