Courtesy Jenny Lilliman

40g(1 1/2oz) butter or marg (I used butter)
1 medium onion, peeled and sliced
700g (1 1/2lb) parsnips, finely diced
5ml (1level tsp) curry powder
1/2 level tsp ground cumin
2 pints chicken stock
Salt & pepper
5 fl oz single cream/milk (optional)
Paprika to garnish (optional)

Method:
1. Melt butter, add onion and parsnip & fry for 3 mins.
2. Stir in curry powder &cumin & cook for 2 mins.
3. Add stock, season and bring to boil, then reduce heat, cover and simmer for 45 mins.
(I pressure cook mine for 10 mins or so)
4. Allow to cool slightly, then blend until smooth.
5. Return puree to  pan and adjust seasoning.
6. Add cream or milk and reheat but do not boil.
7. Serve sprinkled with paprika.

Courtesy Judi Cooper

½oz butter
1 lge onion – chopped
1 lge carrot – chopped
2 sticks celery – chopped
1-2 tsp Madras curry paste
6oz red lentils
1-1½ pts vegetable stock
¼pt semi-skimmed milk or coconut milk (optional)
Salt & pepper
Serves: 4

1. Heat butter in large saucepan.
2. Add onion vegetables and the curry paste and cook for a further 3-4 minutes.
3. Add the remaining vegetables and cook for a further 2-3 minutes then add the lentils and cook for another minute.
4. Add the stock and cook until the vegetables & lentils are tender.
5. Leave to cool, then puree to required texture, add milk if using and season to taste.
6. Serve

Courtesy Judi Cooper

25g butter
2 lge onions
750g courgettes – chopped
2x400g cans consommé
2 tbsp dry sherry
1 bouquet garni
Salt & pepper
150ml double cream
Croutons – to garnish (optional)

Serves: 6

1.    Melt butter, add onions & cook gently for 5 minutes.
2.    Stir in courgette and cook gently for a further 10 minutes.
3.    Stir in consommé & sherry, bring to boil.  Add bouquet garni & seasoning, cover & simmer for 30 minutes.
4.    Remove bouquet garni & cool slightly, blend until smooth.  Return to pan and heat thorough.
5.    Stir in cream & serve garnished with croutons.