Curried Parsnip Soup

Recipe - enough for 6 

500g approx new parsnips - not old woody ones
200g potato
2 medium onions
2 cloves garlic
1 dessertspoon thick apple sauce
2 pints chicken stock - or vegetable if you prefer
1 bay leaf
salt and pepper

Spices Option 1 - mix together:-
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon coriander seeds - lightly ground
1 teaspoon ground cumin
seed of 3 cardamon pods - ground

Spices Option 2 - the easy option
1 tablespoon of your favourite curry powder mix

Thick natural yogurt to serve and may be some warm granary bread

Peel and roughly chop the onions, parsnips and potatoes. 
Heat a little olive oil, approx 2 tablespoons, in a pan and gently soften the onions. After about 5 minutes add the garlic along with the potatoes and parsnips. Stir well and let it all cook for a few minutes. Add you choice of spice mix and stir until everything has a lovely stick yellow coating.

Now pour in some stock until it just covers all the vegetables. Tuck the bay leaf in, cover with a tight fitting lid and bring gently to the boil. Lower the heat to a simmer and leave until the vegetables have softened - will take approximately 30 minutes.
Once your happy everything is cooked through it's time to liquidise. I use a wand blender for this. Making sure the blender is on the lowest setting and whizz until you have a very thick puree. 
Use the remaining stock to thin your parsnip puree to a desired thickness. Add the apple sauce and season with loads of black pepper and a little salt. Place the lid back on and return to the heat. Let the soup simmer for another 20 minutes or so.

Serve in hot bowls along with some natural yogurt.