Bluebell spicy parsnip soup (with or without apple)

(All vegetables from Bluebell Organics)

1 large onion, chopped

1 tablespoon Yellowfields rapeseed oil

1 tablespoon curry powder

500g parsnips, peeled and cubed

1/2 a cooking apple, peeled and cubed (optional)

1 litre chicken or vegetable stock

Salt and pepper

100ml double cream (optional)

In a large saucepan, fry the onion until glossy in rapeseed oil. Add the curry powder, and fry for 1 minute.

Add the parsnips (apple) and stock, bring to the boil, cover and simmer for 15 minutes.

Remove from the heat, liquidise until creamy, and season with salt and pepper. Stir in the cream and serve.