Summary

Ingredients

• 50 g butter
• 1 large onion (s), diced
• 1 large parsnip (s), diced
• 1 large potato (s), diced
• 1 clove garlic, crushed
• 1.2 liters vegetable stock
• 1 tablespoon curry paste (depending on taste)
• 200 ml cream

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Instructions

1. Steam the onion in butter. Add parsnips, potatoes, garlic and curry paste and cook for 5 minutes. Pour in the broth and bring to the boil. Cover and cook for about 20 minutes, until the vegetables are soft. Let cool a little and puree in a blender. Season to taste and add cream.
2. Warm up carefully, but do not boil any more.