Curry parsnip soup.

Ingredients.
1 tbsp olive oil
1 tsp hing
1 parsnip, peeled and chopped
1 tsp curry powder
1 cup vegetal stock
250ml/9fl oz water, boiling
1/2 tsp cayenne pepper
parsley to garnish

Preparation.
Heat the oil in a pan and add the parsnip and cook for five minutes

Add all the other ingredients, except the parsley, and simmer for 8-10 minutes or until the parsnip is tender.

Blend the soup until smooth with a hand held blender or in a food processor.