Serves: 4-6 | Prep Time: 10 mins | Cook Time: 30 mins

Ingredients:
– 1 medium onion (chopped)
– 2 cloves garlic (crushed)
– 500g parsnips (peeled and chopped)
– 1 medium potato (peeled and diced)
– 2 heaped tbsps butter
– 1 rounded tsp curry powder
– 1 litre stock (veg/beef/chicken)
– 570ml water
– Salt and pepper
– Single cream (optional)
– 1 tbsp chopped parsley

Video recipe coming soon

Recipe:

1. In a lidded pan, cook the onion, garlic, parsnip and potato gently in the butter (or oil), covered, for 10 minutes
2. Stir in the curry powder, cook for two minutes, giving the whole thing a turn around from time to time. Pour in the stock gradually. Leave to cook for about 10 minutes.
3. When the parsnip is really tender, blend the mixture, diluting with water until you reach a smooth consistency. Add salt and pepper to taste.
4. Reheat gently, add the cream (if using) and a sprinkle of parsley to serve.

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