Parsnip soup (curried)

1 large parsnip (diced)

1 clove garlic (garlic)

75g butter

100g onion (chopped)

1 tbsp flour

1 tsp mild curry powder

1 lt veg stock (hot)

100 ml cream

Method

1.      Sweat down the parsnip, onion, and garlic in the butter for 10 mins with a lid on.

2.      Add the curry powder & flour & cook out gently for 2 mins.

3.      Pour in the stock gradually, bring to the boil then lower the heat & simmer until the parsnip is very tender.

4.      Liquidize in a blender until smooth then add the cream & adjust the seasoning.