50 mins
Super easy
serves 4
About the recipe
Ingredients
1 onion
2 cloves of garlic
5cm piece of ginger
olive oil
1 knob of butter
1 tablespoon garam masala
6 parsnips
500ml semi-skimmed milk
750ml organic vegetable stock
1 fresh red chilli
optional: crusty bread, to serve
Top Tip
For a twist, try using coconut milk instead of regular milk.
Method
I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.
- Peel the onion, garlic and ginger, and roughly chop.
- Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
- Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
- Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
- After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
- Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.
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