Curried Parsnip Soup

(SERVES 6)

• 1 onion, chopped
• 25 g/1 oz/2 tbsp low-fat spread
• 15 ml/1 tbsp curry powder
• 450 g/1 1b parsnips, sliced
• 600 ml/1 pt 2 ½ cups vegetable stock, made with 2 stock cubes
• 300 ml/ ½ pt/ ¼ cups skimmed milk
• Salt and freshly ground black pepper
• 15 ml/1 tbsp chopped parsley

Fry (sauté) the onion in the low-fat spread for 2 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the parsnips and cook for a further 1 minute. Add the stock bring to the boil, reduce the heat, part-cover and simmer for about 15 minutes until the parsnips are tender. Puree in a blender or food processor and return to the pan. Add the milk and season to taste. Heat through and serve garnished with chopped parsley.