Ingredients
3 Parsnips peeled and cut roughly
1 Large onion chopped
25g (1 oz) of Margarine
1 Pint stock
1 Heaped tsp of curry powder
Milk

Method
Sweat onion and chopped parsnip in margarine.
Add curry powder and stock and cook until vegetables are soft.
15-20 mins or 5 mins in a pressure cooker.
Liquidize with milk to taste.
Serve garnished with chopped parsley (optional)
Deliciously warming on a cold day.