Serves 4

  • 3 parsnips chopped
  • 1 large onion, chopped
  • 1 tbsp. curry powder/sauce
  • 150 ml/ ¼ pint milk 150 ml/ ¼ pint water
  • Chopped fresh coriander (optional) to taste

Place the parsnips and onion in a heavy based pan with the curry powder/sauce, stir well and cook for 2 – 3 minutes in a tbsp. of water.

Add the milk and water and cook on a low heat for a further 45 minutes. Liquidise and serve. The coriander can be added for extra flavour.

This can be frozen.