Curried Parsnip and Spring Onion Soup 1.6 Litre Author: Lesley Smith Ingredients 100g Spring Onions (Chopped. I also use the green stems.) 100g White Onions (Chopped) 500g Parsnips (Peeled and Chopped) 1 Vegetable Stock Pot 1 Curry Stock Pot ((or use 2 teaspoons of curry powder)) 900ml Boiling Water (Or up to the 1.6 Litre