CURRIED PARSNIP AND POTATO SOUP

Preparation Method :

• Heat butter in pan, add leek, parsnips, carrots and bacon, cook, stirring, about 10 minutes or until leek is soft. Add curry powder, cook, stirring, until fragrant.
• Add potatoes, bay leaves, turmeric and stock, simmer, covered, until potatoes are tender; discard bay leaves.
• Blend or process mixture in batches until smooth; return to pan, simmer, stirring, until heated through. Serve soup sprinkled with parsley.