1 Cooking apple, peeled, cored and roughly chopped
1 tbsp Medium curry powder
1 litre Hot stock (chicken or vegetable)
Freshly ground black pepper
100ml Cream (Optional)
Melt the butter in a saucepan over a low heat. Once the butter has melted stir in the onion, garlic, potato, parsnips and apple. Season with salt and pepper. Cover and cook for 10 minutes, stirring occasionally until the parsnips and apple are tender.
Remove the lid and stir in the curry powder, stirring constantly to coat all the ingredients evenly and making sure that no lumps form.
Pour in the hot stock, stirring well, and bring to the boil. Reduce the heat and simmer for another 10 minutes.
Pour the soup into a food processor and blend to a smooth consistency and lastly stir in the cream.
Pour back into the saucepan and gently warm through (the cream will have brought the temperature of the soup down).