Spicy Parsnip

Makes ~3 portions:
½ onion, diced
3 parsnips, diced
¼ teaspoon ginger powder, or equivalent in puree/fresh
1½ teaspoons garam masala
1 inch garlic puree
400ml vegetable stock
200ml milk
a little olive oil
a little butter (optional)
salt and freshly ground pepper

Method:

  1. Heat the oil and butter, and fry the onion and spices until softened. Top tip: cooking them over a lower heat for longer will add a great flavour to the soup.
  2. Add the parsnip and coat in the mixture, stirring for a minute or so.
  3. Add the stock, milk, and seasoning, bring to the boil , then cover and simmer for 30 minutes.
  4. Check that the parsnip is soft.
  5. Blend to a smooth consistency and serve hot.