Clodagh Mckenna served up a tasty curried parsnip and apple autumn soup with roasted hazelnutson This Morning.

The ingredients are: 50g butter , 1 onion, peeled and roughly chopped, 2 cloves of garlic, crushed , 1 potato, peeled and roughly chopped , 3 large parsnips, peeled and roughly chopped, 1 cooking apple, peeled, cored and roughly chopped , 1 tbsp medium curry powder , 1 litre of hot stock (chicken or vegetable) , Sea salt and freshly ground black pepper , 100ml cream (optional) .

Chopped roasted hazelnuts to serve.

See recipes by Clodagh in her book titled : In Minutes: 10, 20, 30 – How much time do you have tonight? available from Amazon now.