300g of organic parsnips
2 diced onions
3 crushed gloved of garlic
150g of organic sweet potatoes
50g of butter (from grass fed cows)
1 fresh chopped chilli
1 tablespoon of curry powder
1.2 litres of organic, gluten free chicken or vegetable stock
1 tablespoon of unsweetened desiccated coconut
Peel and chop the parsnips, dice the onion and crush the garlic cloves. Melt the butter in a large pan and add the onion and garlic, soften but don’t brown, should take about 5 minutes. Then add the chilli and the curry powder followed by the stock, parsnips and potatoes and coconut. Bring to the boil then reduce to a simmer, season well then cook covered on a low heat for about 20 minutes. Cool then blend. Serve with a sprinkle of paprika and enjoy.
Tip; make double and freeze some.