Instructions: Peel and roughly dice onions, parsnip and potatoes.

Heat butter in a saucepan, add onion and parsnip and cook gently until softenned. Stir in curry powder and cummin and cook a furthur 2 minutes. Add potato and stock, bring to the boil and simmer until potatoes are tender, about 30 minutes.

Puree in blender, reheat in a clean saucepan, add cream and season. Thin slightly with milk if required.

Serve with an extra swirl of cream and sprinkle with paprika and fresh chopped chives.

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