Dice onion and parsnips. Add to frying pan with oil and cook for 5-10 minutes until veg have softened. Add garlic and cook 1 further minute.

Add curry powder and chilli and stir on heat. Add flour and stir well. Cook 30 seconds.

Crumble in stock cube, lemon rind and juice and slowly add stock while stirring.

Boil for 5 minutes then reduce heat and simmer for 20 minutes.