Summary

Ingredients

• 1 ½ liters chicken broth
• 5 parsnips, cut into cubes
• 0.5 ½ tuber fennel
• 1 vegetable onion (s), diced
• 2 tablespoons oil
• 3 tablespoon heavy cream (soy cream)
• 1 tablespoon lemon juice
• salt and pepper
• possibly curry powder if required

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Instructions

1. Lightly sweat the onion, fennel and parsnips in the oil, then top up with the chicken stock. When the vegetables are cooked, puree them with a hand blender or turn them through the brisk pot. Add the lemon juice and bring to the boil again. Season with salt and pepper, possibly curry powder, and add the soy cream.