Spicy Parsnip Soup

A satisfying lunchtime soup made from the humble parsnip.

1 onion, chopped

About 6 parsnips, peeled and chopped in chunks

1 Tbs curry powder (mild)

1 1/2 Litres Stock (You can use a heaped 1Tbs marigold bouillon powder to a litre of water)

Salt and pepper

In large saucepan, heat 1Tbs oil and gently soften the onion for about 1 minute.

Add the parsnips and curry powder, stir well. Add the stock, bring to the boil then simmer for about 10 minutes until parsnips are soft.

Blitz in a food processor or hand blender or nutribullet (whatever you have). Add salt and pepper to your taste.

If the soup is too thick for your liking, then add a little more water.