• Peel all the vegetables. Cut the onion into quarters and the parsnips into even-sized wedges about the size of your thumb.

  If you want to make parsnip crisps to serve with the soup, use the vegetable peeler to shave off some thin slivers of parsnip. Then pop these in a bowl of water in the fridge to use later.
  750 g parsnips, 1 medium onion, 3 cloves garlic
• Put the prepared vegetables into a roasting tray and then add the olive oil, curry powder and seasoning. Give everything a good shake to break up the onion quarters.
  2 tbsp olive oil, salt & pepper, 3 tsp curry powder
• Roast at Gas Mark 5 / 190 °C / 170 °C Fan for about 30 minutes, turning once during cooking.
• Once cooked, the vegetables will be soft, turning golden brown and will have reduced in size by about a third to a half. Scrape the roasted curried parsnips into a saucepan.
• Add a little of the stock to the roasting tin and give the bottom a really good scrape to catch all the tasty crispy bits. Then add to the saucepan, along with the rest of the stock.
  750 ml vegetable stock
• Now blend the soup until it is smooth and velvety. I usually use a stick blender for this but a food processor/blender is fine too.
• ,Check the seasoning and stir the cream through before serving.
  3 tbsp double/heavy cream

Optional Parsnip Chips

• To make parsnip crisps as an accompaniment, drain and pat dry the reserved slices of parsnip. Then fry them in a little oil over a medium heat until golden and crisp, flipping them once during cooking. Watch them very carefully so they do not burn.
• Once cooked, remove from the pan and spread out on a sheet of kitchen paper to absorb any excess oil.