1 tbsp olive oil ½ red onion, chopped 1 parsnip, peeled and chopped 1 tsp curry powder 1 chicken stock cube 2 cloves garlic, crushed 250ml water, boiling parsley to garnish
1. Heat the oil in a pan and soften the onion gently for 5-6 minutes. 2. Add the parsnip and cook for five minutes. 3. Add all the other ingredients, except the parsley, and simmer for 8-10 minutes or until the parsnip is tender. 4. Blend the soup until smooth. 5. Serve with a parsley garnish.