Curried parsnip and pear soup with mini bhajis

Place a pan over a low-medium heat. Melt the butter then add the onions and curry powder, cook for 2-3 minutes

Add the parsnip and celery, cook for a further 5-6 minutes then add the pear

Add the vegetable stock and bring to the boil. Lower the heat and simmer for 35-40 minutes

Remove from the heat and add the yoghurt. Transfer the contents of the pan to a blender and blitz until smooth. Season and pass through a strainer into a saucepan and set aside

For the bhajis, place the onion in a bowl and sprinkle with salt. Leave to stand for 4-5 minutes, until the onions release some liquid and soften

Add the turmeric, coriander, cumin and flour to form a paste and leave for 5 minutes - if the paste does not hold together, try adding a dash of cold water

Fill a small, deep saucepan to halfway with oil and heat to 170°C. Take a serving spoon and drop spoonfuls of the battered onions into the hot oil

Cook for 2-3 minutes until golden and crispy. Remove from the oil and drain on kitchen towel

For the curry oil, place a frying pan over a low-medium heat and gently toast the curry powder in the dry pan for 1-2 minutes to release the aromas. Add the rapeseed oil, stir and heat gently for 3-4 minutes

Remove from the heat and leave to cool, then pass through a fine strainer into a bowl

Before serving, reheat the soup on the stove over a low heat

Divide the soup into bowls and place a bhaji in the centre of each. Drizzle the curry oil over the soup and serve immediately