Curried Parsnip and Spinach Soup

Pre-heat the oven to 200°C / gas 6.

Place the parsnips onto a roasting tray, drizzle over the maple syrup and roast in the oven for 25-30 minutes. You want the parsnips golden but not burnt.

In a large saucepan gently fry the onion in the olive oil until soft but not browned. Next goes in the garlic and curry powder and continue cooking until you have a wonderful curry aroma filling the air. Then add the vegetable stock and diced potato and bring to the boil. Reduce the heat to a steady simmer add the parsnips and cook for 10-15 minutes.

Take the soup off the heat and leave it to cool slightly before blending until smooth. Return the soup to the heat stir in the spinach and cream, season to taste and simmer until the spinach has wilted.

Try serving with garlicky toasts.