1 thumb-sized piece fresh ginger , peeled and roughly chopped
1 tablespoon garam masala
6 parsnips , peeled and chopped into chunks
500 ml semi-skimmed milk
1 litre organic vegetable stock
freshly ground black pepper
1 fresh red chilli , deseeded and finely sliced
1 handful fresh coriander leaves , optional
crusty bread , to serve
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I've given the humble parsnip soup a new lease of life with aromatic Asian flavours and added heat.
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 and sweet.
Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. 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 carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
Serve with a sprinkling of sliced red chilli, a few coriander leaves if you like, and a good chunk of crusty bread.
Tip: Use coconut milk instead of regular milk for a twist.