Peel and roughly chop the parsnip and onions
Put 2 tbsp oil in a roasting tray and add the onions and parsnips. Cook in the oven on Gas Mark 7 for 45 mins
Once roasted, put the roasted parsnips and onions into a saucepan, and add the curry powder and ground cumin. Cook on a medium heat for 2 minutes
Add the stock, bring to the boil then simmer for 30 minutes
Blitz in a blender until lovely and thick. Serve with a nice crusty roll
To keep the cooking time to a minimum you needn‘t roast the veg, just fry the onion in the saucepan, add the parsnips raw, and then follow the other steps. Maybe add 10 minutes to the simmering time, and voila, same kind of dish
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