Parsnip soup

• 1 lb (450 g) parsnips
• 1 large potato
• 1

Peel and cut the parsnips and potato in even-sized chunks. Peel and finely chop the onion. Melt the butter in a large saucepan over low heat. Add the onion and fry gently for 5 minutes to soften but not brown. Stir in the curry powder and cook gently for a further 1 minute to draw out the flavour. Stir in the stock and season with salt and pepper.

Add the parsnips and potatoes and bring