50g butter
1 medium onion, chopped
1 large garlic clove, crushed
450g (1lb) parsnips, peeled and sliced
1 small potato, peeled and diced
1 large desert apple, peeled, cored and diced
1-2 teaspoon mild curry powder
1/4 tsp turmeric
850ml (1 1/2 pint) vegetable stock
salt and pepper to taste
To garnish, toasted croutons


Melt the butter in a large pan.

Saute the onion, garlic, potato and parsnip for about 5 minutes, stirring frequently.

Add apple and cook for a further 5 minutes until the vegetables and apple are just tender.

Stir in the curry powder and turmeric and saute for another minute.

Add stock, bring to the boil, reduce heat and simmer for about 15 minutes.

Leave to cool slightly, puree in a food processor or sieve, return to the pan and reheat gently.

Add seasoning to taste and serve immediately with croutons.

To make croutons, remove crusts on 1.25cm thick slice of bread, cut into cubes and toast or fry in a little butter until golden and crisp, serve in a seperate dish or sprinkle over the soup.