|500g parsnips (about two medium ones)|
|2 medium cooking apples|
|1 large onion|
|2 cloves of garlic|
|1.8 pints / 1 litre vegetable stock (fresh or 2 stock cubes in hot water)|
|150g natural yogurt|
|Three tablespoons of vegetable oil|
|Half a teaspoon of curry paste (or to taste)|
|Salt and pepper to taste|
This delicious soup is easily changed to suit your particular taste. As the ingredients below show we added a small amount of curry paste but you can substitute curry powder or maybe Chinese 5 Spice. Another swap that could made is to use cream instead of yoghurt.
Thanks to "djvannick" for this recipe
Add the parsnips and a quarter of a litre of the stock to the pan, bring to the boil and boil for ten minutes.
Heat the soup for a couple a minutes on a low heat, don't allow the soup to boil. Serve immediately.