Curried Parsnip Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 tablespoon butter
1 red onion, chopped
4 parsnips, peeled and chopped
1 apple, peeled, cored and chopped
2 garlic cloves, crushed
2 teaspoons garam masala
1/2 teaspoon chili powder
1 tablespoon flour
3 1/2 cups vegetable stock
1 lemon, juice and rind of, grated
salt and pepper

Preparation

Heat the oil and butter in a large pan until the butter has melted.
Add the onion, parsnips,apple and garlic and saute stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
Stir in the stock and lemon rind and juice, then bring to a boil.
Reduce the heat and simmer for 20 minutes.
Puree the soup in a blender or food processor, being careful not to splash the hot soup.
Heat the soup through until piping hot.
Season to taste with salt and pepper.