Curried Parsnip Soup

Great soup for cold winter's day, full of flavour and warming

You will need:-

3 large parsnips, peeled and roughly chopped
1 leek, washed and roughly chopped
1 clove of garlic, peeled and finely chopped
1 large potato, peeled and diced
1 vegetable stock cube mixed with 1 1/2 pints of water
1 tablespoon of curry powder
2 tablespoons of single cream
1 tablespoon of margarine or butter
Salt and pepper to taste

In a large pan melt the margarine and add the chopped vegetables, saute for 3 minutes. Add the garlic and curry powder and stir. Pour in the stock and bring to the boil, simmer for 30 minutes and then remove from heat. Using a hand blender, blend the contents of the pan until it is smooth and there are no lumps, then return to the pan and bring back to the boil. Add the cream and stir to mix, heat for a further minute and then serve with crusty bread.

NB. For those dieting you can omit the cream as the soup tastes just as great without it.