Spicy parsnip soup

Name: Spicy parsnip soup
Total time: 50 min
Yield: 4
Ingredients: 1 onion; 2 cloves of garlic; 1 x 5cm piece fresh ginger; olive oil; 1 knob of butter; 1 tablespoon garam masala; 6 parsnips; 500 ml semi-skimmed milk; 750 ml organic vegetable stock; 1 fresh red chilli; optional: crusty bread, to serve; optional: extra virgin olive oil

With zingy ginger & fresh chilli

Vegetarianv

“I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli. ”

Serves 4

Cooks In50 minutes

DifficultySuper easy

Vegetables Dinner Party Gorgeous Winter Soups Christmas British Leftovers

Nutrition per serving

Calories 293 15%
Fat 11.3g 16%
Saturates 5.2g 26%
Sugars 23.2g 26%
Salt 2.91g 49%
Protein 10.8g 22%
Carbs 40.6g 16%
Fibre 12.4g -

Of an adult's reference intake

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Ingredients

1 onion
2 cloves of garlic
1 x 5cm piece fresh ginger
olive oil
1 knob of butter
1 tablespoon garam masala
6 parsnips
500 ml semi-skimmed milk
750 ml organic vegetable stock
1 fresh red chilli
optional: crusty bread, , to serve
optional: extra virgin olive oil

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Method

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.