Put the onion in a large pan with just enough stock to cover.
Put the lid on, bring to the boil and boil for 5 minutes. Remove
the lid and cook, stirring, until liquid is almost gone. Add the
garlic and cook, stirring, for about a minute.
Add the parsnips and a little more stock. Mix well, put on the
lid, reduce the heat and stew gently, stirring occasionally,
until softened - about 3 minutes if chopped in processor, up to
10 minutes if chopped by hand.
Remove from heat and puree with the stock, the lemon juice, and
lemon rind to taste. Season well with salt and black pepper.
Reheat and ladle into bowls. Sprinkle with the garam masala and
chopped parsley.
Recipe origin unknown, been in my file for YEARS.
MMMMM
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