Serves 4

Ingredients:

• 700g parsnips
• 2 tsp curry powder
• 1 tbsp groundnut or vegetable oil
• 2 medium onions
• 2 or 3 medium potatoes
• 2 cloves garlic
• 2 pints vegetable stock

Method:

1. Heat the oil in a large saucepan and add the peeled and chopped onion.
2. Cook gently for about 5 minutes then add the crushed garlic and the curry powder.
3. Leave to simmer gently for a few minutes then add the peeled and chopped parsnips.
4. Give it all a good stir then add the stock, bring to the boil and simmer gently for 1-2 hours.
5. Blend the soup with a hand blender or in a food processor.
6. Serve with chunks of wholemeal bread.

Enjoy!

You can email Suzanne with any comments or questions at info@suzannejames.co.uk