1 tbsp olive oil
2 large parsnips
3 large potatoes
1 medium onion
2 tsp curry powder
850 ml vegetable stock
150 ml skimmed milk
Freshly ground black pepper
Wholemeal bread to serve
Peel and chop the parsnips, potatoes and onion.
Heat the oil in a saucepan.
Add the potatoes, parsnip and onions, season with pepper and coat the vegetables in the oil.
Cover with a lid and sweat over a low heat for about 10 minutes, adding the curry powder after about 5 minutes.
Add the stock and bring to the boil.
Continue cooking until the vegetables are soft.
Blend with a hand blender or food processor until smooth.
Add the milk and season to taste.
Serve with a slice of wholemeal bread.
Per portion, served with 1 slice wholemeal bread
Energy: 204 kcals
Source of: Calcium, Vitamin C, Folate
High in: Fibre