2 Large Parsnips
3 oz Butter
1 medium size Onion (chopped)
2 cloves Garlic (minced or coped)
1 Litre Vegetable Stock (Green OXO or stock of your choice)
1 rounded teaspoon curry powder
Half Pint Single Cream
Salt &Pepper to taste
Chopped coriander or Parsley to garnish.
Peel and slice the Parsnips.
Heat the butter gently, add onion and cook until the onion is soft, add garlic, heat for a few more minutes. Stir in curry powder, cook for 1 minute, add parsnips and stock. Bring to the boil and simmr until the parsnips are cooked (about 20 minutes). Liquidise the soup.
Return the soup to a clean pan. Stir in the cream and season. Garnish with chopped coriander or fresh parsley.