Ingredients

2 tbsp oil
1 medium onion
1¾ lb parsnip
1 apple
2 tsp mild curry powder
700 ml vegetable stock

Method

Heat the oil in a pan. Chop the onion and fry until soft.

Peel and chop the parsnip and apple, and add to the pan with the curry powder, and cook for 30 seconds. Then cover with the stock, bring to the boil and then simmer for 10 minutes until the parsnips are soft.

Whizz in a blender. Add some water to loosen if necessary and season to taste. Delicious!