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Spiced parsnip soup
Spiced parsnip soup
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Total Time:
50 minutes
Cozy soup with parsnip crisps, garam masala, yoghurt, and chili oil - a delightful and comforting combination!
Ingredients:
  • 800 g parsnips
  • 1 onion
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • olive oil
  • 1 teaspoon cumin seeds
  • garam masala
  • 200 g red split lentils
  • 4 uncooked poppadoms
  • 1.5 litres organic vegetable stock
  • 4 tablespoons natural yoghurt
  • 4 sprigs of fresh coriander
Instructions:
  • 1. Preheat your oven to 180ºC/350ºF/gas 4. Set aside 2 parsnips. Peel the onion and roughly chop along with the rest of the parsnips (leave skins on). Peel and finely grate the garlic and ginger. 2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the parsnips and onions, cover, and cook for 20 minutes until dark golden, stirring occasionally. 3. Add the garlic, ginger, cumin seeds, 1 teaspoon of garam masala, and lentils. Cook for another 5 minutes. 4. Break the uncooked poppadoms into pieces, add to the pan along with the stock. Simmer for 20 minutes, adding water if needed. 5. Peel the reserved parsnips into ribbons, blanch for 30 seconds, drain, and pat dry. Season with sea salt, spread on oiled baking trays, and roast for 15 minutes until golden and crisp. 6. Season the soup, stir in yoghurt, and divide into bowls. Top with coriander leaves, a sprinkle of garam masala, and parsnip crisps. 7. Drizzle with chilli oil for extra warmth and enjoy!

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