Curried parsnip and carrot soup

Method

1. Heat oil in a large pot
2. Add onions, parsnips, carrots and stock cubes
3. Cook over a low heat until vegetables are soft, stirring regularly
4. Add garlic and curry powder then cook for a further 2 minutes
5. Add water and bring to the boil, reduce heat and simmer for 30 minutes
6. Remove from the heat and serve or blend until smooth and serve

Tip

To make this dish vegetarian use vegetable stock cubes.