Curried Parsnip Soup

1 tbsp vegetable oil
1 tbsp butter
2 onions, chopped
3 parsnips, chipped
2 garlic cloves, crushed
2 tsp garam masala
1/2 tsp chilli powder
1 tbsp plain flour
850ml vegetable stock
1 tbsp lemon juice

Melt the oil and butter in a large pan, add the onion, parsnips and garlic and cook for 5 - 7 minutes until the vegetables have softened.

Add the garam masala and chilli powder and cook for 30 seconds, stirring well. Sprinkle in the flour, mixing well and cook for a further 30 seconds.

Stir in the stock and lemon juice and bring to the boil. Simmer for 20 minutes.

Blend until smooth, season and serve.

(The recipe says that it serves 4, but I thought it was more like 3).