- 1. Place oil in large pan over medium heat add onion leek and parsnip and cook covered (but stir now and then) for 5 mins.
- 2. Add Curry powder and cumin cook 2 minutes.
- 3. Add stock and cook on low heat covered for 20-30 minutes (or until tender).
- 4. Blend all of the ingredients in a food processor. Season to taste with sea salt and cracked black pepper. Garnish with fresh coriander leaves if likedYou can leave out the oil and just throw the whole lot in a large pan with the stock - cook until tender liquidise - saves about 22cal per portion.