Ingredients
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/9fl oz water, boiling
parsley to garnish

Method
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 with a hand held blender or in a food processor.
5. Serve with a parsley garnish.