Veg
By Jamie Oliver
Recipe From
800g parsnips
1 onion
2 cloves of garlic
5cm piece of ginger
olive oil
1 teaspoon cumin seeds
garam masala
200g red split lentils
4 uncooked poppadoms
1.5 litres organic vegetable stock
4 tablespoons natural yoghurt
4 sprigs of fresh coriander
optional: chilli oil
You can make this soup as chunky or as smooth as you like, and if you cook it a little drier, it makes a fantastic side dish as part of a bigger curry feast.
There’s something wonderfully comforting about a nice bowl of soup. I’ve served this one with some quick, funky parsnip crisps, garam masala and a swirl of yoghurt and chilli oil. Delicious.
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