We still have parsnips on the allotment though we will be picking the remaining produce shortly. We had some roasted recently and peeled them before they were cooked. I'm always on the outlook for ways to reduce waste and when I spotted the pile of parsnip peelings, I decided there was a potential meal in them: curried parsnip peel soup.
Make sure the parsnips are thoroughly cleaned before peeling. Put the peel into a pan of water. Add a heaped teaspoon of marmite, a heaped teaspoon of curry powder and a chopped onion as well as herbs of your choice (we used dried oregano and thyme as it was available).
Bring to the boil and leave simmering for about 25 minutes. If you need to add more marmite, curry powder or herbs, add them now and reheat until they are infused through the soup. Avoid too much marmite however or you could lose the taste of the parsnips. If you are not a marmite fan, use veg or chicken or pheasant stock.
Blend and enjoy.