Put the butter in a pan with the onion, garlic, turmeric and curry powder with a little water and let this cook for 10-15 minutes until the onion is soft. Add the parsnips and then just cover this with cold water. Bring to the boil and simmer for 30-40 minutes until parsnips are soft.
Add the stock cubes and cook a further 5 minutes.
Add the cream to the soup and then using a hand blender or food processor blend until smooth.
Season with salt and pepper before garnishing with parsley.
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