Spicy Parsnip Soup
Heat a splash of olive oil and a knob of butter in a large saucepan. Add the onion, garlic , ginger and garam marsala. Gently fry for around 10 mins, unti th eonions are sweet and soft.
Drop in the choppwd parsnips and stir together so that everything get s coated with th eoil and flavours. Pour in the milk and stock, season well amnd bring to the boil. Turn down the heat and simmer for 30 mins with the lid on.
After half an hour, check that the parsnips are cooked by sticking aknife in. If you're happy, remove them from the heat and carefully whizz up using a hand blender or liquidizer. Taste the soup to see if it needs more salt or pepper.
Serve with a sprinkling of sliced red chili , a handful of chopped coriander leaves. And a good chunk of crusty bread.
Tip: Use coconut milk instead of regular milk for a twist.
knob of butter
1 large onion roughly chopped
2 cloves garlic roughly chopped
a thumb sized piece of fresh ginger peeled and roughly chopped
1 tablespoon garam masala
6 parsnips, peeled and chopped
500 ml milk ( i used 250 ml)
1 litre veg stock ( i used 3 cups)
sea salt and freshly ground pepper
1 fresh red chili deseeded and finely chopped
handful of fresh coriander leaves chopped
crusty bread to serve