- 1 onion, chopped
- 2 parsnips, peeled and chopped
- 1 clove of garlic, finely chopped
- 750ml vegetable stock, heated
- 1 teaspoon mild curry powder
- 125ml double cream
- pinch of chilli flakes
Fry onions in oil on a medium heat, until soft (about 5 mins). Add parsnips, garlic and curry powder and fry for couple of mins to release the flavours. Add stock and stir well. Simmer for about 15 mins until parsnips are soft. Blend till smooth. Stir in cream and warm through. Season to taste & garnish with chilli flakes.