A garnish of scallops adds a luxurious finish to this simple, lightly spiced soup.
For the soup, melt the butter in a large saucepan. Add the shallot and garlic and cook for 2-3 minutes. Add the parsnips, thyme, honey and curry powder and cook for a further 2-3 minutes. Pour in the stock and cook for 8-10 minutes, or until the parsnips are tender.
Transfer to a blender and blend until smooth. Pour back into the pan, stir in the cream and gently warm though.
Meanwhile, heat the oil in a large frying pan. Add the spinach and a few tablespoons water, then cook until wilted. Keep warm.
For the scallops, heat the oil in a large frying pan. Once hot, add the scallops and cook for 1 minute on each side, or until just cooked through. Remove from the pan and season with salt and pepper. Set aside to rest for a few minutes before serving.
To serve, divide the wilted spinach between shallow serving bowls and pour over the hot soup. Garnish with the scallops and coriander cress.
