Ingredients

• 25 ml. olive oil for frying

• 3 medium onions chopped (600 gm.)

• 3 large sticks of celery chopped (150 gm.)

• 4-5 parsnips peeled and chopped (500 gm.)

• 3 medium potatoes peeled and chopped (350 gm.)

• 3-5 cloves garlic chopped

• 1 tsp. salt

• 1 tsp. of peppercorns ground

• 1 tsp. fenugreek powder

• 1 tsp. English Mustard powder

• 1 small handful of parsley chopped

• 11/2 litre vegetable stock (two stockpot/cubes in hot water)

• 250 ml. of semi skimmed milk

Instructions

1. Heat oil in a large pan on a medium-hot, add and soften the onions until they are just starting to colour.

2. Add the celery and soften. I don't add these with onions, as they hold a lot of water, which tends to stop the onions colouring.

3. Add the parsnips and cook until softened.

4. Add the garlic, pepper, fenugreek, mustard and salt and cook together for a minute or so.

5. Add the stock and the potatoes. I don't add the potato until now as it tends to stick and burn.

6. Cook on the medium heat, until all is soft, giving it an occasional stir (about 20-30 minutes).

7. Add the parsley.

8. Blend, I use a stick blender, you can use any blending method of your choice.

9. Add the milk and cook for another 5 minutes.

10. Serve hot

11. The first picture, served soup, shows thin rings of red onion as garnish. It work really well!

12. Also see Soup Selection.