Spicy leek and parsnip soup

Trim the leeks. Wash thoroughly in cold water, removing any dirt and grit. Trim and cut into fine slices. Peel the parsnips and potatoes, then cut into 2.5cm/ 1 in. dice

Melt the butter in a large saucepan over a low heat. Add the leeks and curry powder and cook for 1 minute, stirring continuously. Stir in the chopped parsnips and potatoes

Add the stock and milk to the pan and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the vegetables are tender

Transfer the soup to a blender or food processor. Blend until smooth. Spoon into 4 soup bowls. Spoon over the yoghurt, top with vegetable chips and sprinkle with curry powder. Serve

Cook's tip : To freeze the soup, omit the yoghurt and vegetable chips and seal in a rigid container. Freeze for up to 4 months