Name: Spiced parsnip soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: British
Ingredients: small knob of butter; 1 onion sliced; 2 garlic cloves sliced; small piece fresh root ginger peeled and sliced; 6 large parsnips peeled and chopped; 1 tsp cumin seed; 1 tsp coriander seed; 2 cardamom pods; 1 tbsp garam masala; 1.2l vegetable stock; 150ml pot double cream; 1 tsp olive oil; 1 tsp toasted cumin seeds; 1 red chilli deseeded and sliced; coriander leaves

small knob of butter
1 onion
sliced
2 garlic cloves
sliced
small piece fresh root ginger
peeled and sliced
6 large parsnips
peeled and chopped
1 tsp cumin seed
1 tsp coriander seed
2 cardamom pods
1 tbsp garam masala
1.2l vegetable stock
150ml pot double cream

To serve

1 tsp olive oil
1 tsp toasted cumin seeds
1 red chilli
deseeded and sliced
coriander
leaves

Method

step 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. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
step 2
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. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.