Spiced Parsnip Soup

Ingredients

• 1/2 ounce butter
• 1 onion, sliced
• 2 garlic cloves, sliced
• 1 teaspoon gingerroot, peeled and chopped
• 6 large parsnips, peeled and chopped
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 2 cardamom pods
• 1 tablespoon garam masala
• 5 cups vegetable stock
• 1/2 cup heavy cream

TO SERVE

• 1 teaspoon olive oil
• 1 teaspoon toasted cumin seed
• 1 red chili pepper, deseeded and sliced
• 2 tablespoons cilantro leaves

Directions

1. 1

   Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices.

2. 2

   Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 minutes Add most of the cream, bring to the boil, then turn off the heat.

3. 3

   Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months.

4. 4

   Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chili and cilantro leaves.