Spicy Parsnip Soup

Ingredients

• olive oil
• 1 teaspoon butter
• 1 large onion, peeled and roughly chopped
• 2 garlic cloves, peeled and roughly chopped or 2 teaspoon of lazy garlic, in jars
• 1 teaspoon of peeled and roughly chopped fresh ginger or of lazy gingerroot, in jar
• 1 tablespoon garam masala (or any normal curry powder)
• 6 medium parsnips, peeled and chopped into chunks
• 2 carrots, peeled and chopped into chunks
• 500 ml milk
• 1 liter vegetable stock
• sea salt, and
• fresh ground pepper
• 1 red fresh chili pepper, deseeded and finely sliced (optional) or 1 teaspoon of lazy red chilies, in jar (optional)
• handful fresh coriander leaves (optional)

Directions

1. 1

   Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft.

2. 2

   Drop in the chopped parsnips and carrots, and stir together, ensuring that everything gets coated in the oil and flavours.

3. 3

   Pour in the milk and stock, season and bring to the boil.

4. 4

   Turn down the heat and simmer for 30 minutes with a lid on. During this time.

5. 5

   Add the optional chillies, if required. May want to wait until blended and taste.

6. 6

   After 30 minutes check the parsnips are cooked and soft, if so use blender or liquidiser to blend soup.

7. 7

   Serve with optional coriander leaves.