Curried parsnip soup

Ingredients

• 110 g butter
• 6 medium parsnips, chopped
• 1 onion, chopped
• 1 potato, chopped
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1.8 litres vegetable stock
• 150 ml double cream

Method

1. Melt the butter in a large saucepan over low heat. Add the parsnips, onion, potato, curry powder, turmeric and cumin.
2. Cook gently for about 10 minutes, stirring from time to time so the vegetables soften without catching.
3. Pour in the vegetable stock, bring to the boil, then reduce the heat and simmer for 30 minutes.
4. Blend until smooth. Return the soup to a clean pan, stir in the cream and warm it gently before serving.