Curried Parsnip Soup by Jacki, Manchester

Ingredients:

• 1 heaped teaspoon curry powder
• 2 large onions, chopped
• 1 and a half lbs parsnips, chopped
• 1 pint chicken stock
• salt and pepper
• 3/4 pint milk

Add the onions and parsnips the stock and salt and pepper to taste to a pan
i added a chilli or dash of tabasco but you can leave it out if you want
Bring to the boil and cook for 25-30 mins until the vegetables are tender.

Liquidise the soup until smooth. Return to the pan and add the milk.If its too thick add extra water to it Heat, check the seasoning and serve immediately.