Ingredients:
3 tbsp butter
1 onion, chopped
11oz (300g) parsnips, chopped
1 carrot, chopped
1 baking potato, peeled and chopped
2 tbsp all-purpose flour
2 tbsp mild curry powder
41⁄2 cups chicken or vegetable stock
salt and freshly ground black pepper
crème fraîche, for serving
chopped parsley, for serving

method
1 Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring frequently, until softened. Add the parsnips, carrot, and potato. Sprinkle in the flour and curry powder and stir for 2 minutes.

2 Gradually stir in the stock. Turn up the heat and bring to a boil. Reduce the heat to low. Cover and simmer gently for 40 minutes, or until the vegetables are tender.

3 Turn the heat off, uncover, and allow the soup to cool slightly. Purée the soup in a blender or food processor. Season with salt and pepper. Pour back into the pot and reheat before serving.

4 To serve, ladle into bowls. Top each with a swirl of crème fraîche and a sprinkle of chopped parsley. good wIth Crusty bread or cheese scones.

Curried parsnip soup recipe