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Spicy parsnip soup
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Total Time:
50 minutes
Elevate parsnip soup with vibrant South-Asian spices and a hint of chili.
Ingredients:
  • 1 onion
  • 2 cloves of garlic
  • 1 x 5cm piece fresh ginger
  • olive oil
  • 1 knob of butter
  • 1 tablespoon garam masala
  • 6 parsnips
  • 500 ml semi-skimmed milk
  • 750 ml organic vegetable stock
  • 1 fresh red chilli
  • optional: crusty bread, to serve
  • optional: extra virgin olive oil
Instructions:
  • Peel and roughly chop the onion, garlic, and ginger. Heat olive oil and butter in a large saucepan, then add the onion, garlic, ginger, and garam masala. Cook until onions are soft. Peel and chop parsnips, then add to the pan. Pour in milk and stock, season, and bring to a boil. Simmer for 30 minutes. Check if parsnips are cooked. Blend until smooth. Adjust seasoning. Finely chop the chili and sprinkle over the soup if desired. Serve with crusty bread and a drizzle of extra virgin olive oil.

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