Curried Parsnip Soup (From Good Housekeeping)

1. 1

   Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.

2. 2

   Stir in the curry powder and cumin and cook for a further 2 minutes.

3. 3

   Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.

4. 4

   Allow to cool slightly, then puree in a blender or food processor until smooth.

5. 5

   Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.

* Per serving · 4 servings · Values may vary.

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