Curried Parsnip Soup

• 500 g (1 lb) parsnips, peeled (4 medium parsnips)
• 1

Chop the parsnips, onion and leek into small pieces. Melt the butter in a large saucepan, and add the vegetables and garlic. Cook over a low heat for 5 minutes, until softened. Add the ginger and curry powder and cook gently for a further 5 minutes. Add the chicken stock and seasoning, and continue to cook until the vegetables are tender, about 15 minutes.

Pass the mixture through the b