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Method Prep:10min › Cook:20min › Ready in:30min
Combine the parsnips, onion and stock in a large saucepan. Bring to the boil then reduce the heat and simmer until the vegetables are tender, about 20 to 25 minutes. Blend the soup until smooth using a handheld liquidiser or a food processor then stir in the curry powder, salt and pepper. Ladle into warmed bowls and serve immediately.