Sunny Ayrshire! yeah no probs heres the recipe
681g/1lb 8oz parsnips
2 onions
2 garlic cloves
Fry Light
1 tbsp mild curry powder (or to taste)
1 tsp each of ground cumin, tumeric, coriander and ginger
1.1 litre/2pt chicken stock made with Bovril
salt and freshly ground black pepper
A dash of Tabasco and a pinch of cayenne pepper
1. Dice the parsnips, chop the onions and crush the garlic. Fry the onion in a little Fry Light until softened. Add the garlic and powdered spices and fry for a further 3 minutes, adding a little stock if the mixtue becomes too dry.
2. Add the parsnips and stock to the pan and bring to the boil. Turn down the heat and simmer gently for about an hour.
3. Transfer the soup to a food processor, season well and blend until smooth.
4. Return the soup to the pan, add a dash of Tabasco if you like it hot, reheat gently and serve garnished with a pinch of cayenne pepper.
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