1 leek
olive oil
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon chilli powder
3 parsnips
½ litre vegetable stock


Peel and slice the leek.  Fry for a few minutes in the oil until translucent.  Add the spices and stir.  Cut the parsnips into small chunks.  Add them to the pan with enough stock to cover (use more stock if your parsnips are particularly large).  Bring to the boil and simmer for about 20 minutes.  Liquidise if desired and eat with crusty fresh bread.