This unusual soup makes use of one of our most neglected vegetables. Although parsnips are traditionally roasted with beef, which they complement perfectly, British cooks have rarely made full use of them. Try this tasty and satisfying soup with its hint of exotic Indian spices.

Serves 6

40 g (1 1/2 oz) English butter

1 medium onion, skinned and sliced

700 g (1 1/2 lb) parsnips, peeled and finely diced

5 ml (1 level tsp) curry powder

2.5 ml (1/2 level tsp) ground cumin

1.4 litres (2 1/2 pints) chicken stock

salt and freshly ground pepper

150 ml (5 fl oz) fresh single cream

paprika to garnish

1.  Heat the butter in the base of a large pan and fry the onion and parsnip together for about 3 minutes.

2. Stir in the curry powder and cumin and fry for a further 2 minutes.

3. Add the stock, bring to the boil, reduce heat and simmer covered for about 45 minutes, until the vegetables are tender.

4. Cool slightly, then use a perforated draining spoon to place the vegetables in a blender, add a little stock; puree until smooth.

5.  Return to the pan. Adjust seasoning, add the fresh cream and reheat to serving temperature but do not boil. Serve sprinkled with paprika.