Spicey Parsnip Soup

Ingredients

2 tbs of olive oil

1 large onion, peeled and roughly chopped

2 cloves garlic, peeled and roughly chopped

1 thumb-sized piece fresh ginger, peeled and roughly chopped

1 tablespoon garam masala

6 parsnips, peeled and chopped into chunks

300 ml semi-skimmed milk or coconut milk for a tastier alternative (higher fat)

800ml organic vegetable stock

sea salt

freshly ground black pepper

1 fresh red chilli, deseeded and finely sliced

1 handful fresh coriander leaves, optional

crusty bread, to serve

Method
Heat the olive oil in a large saucepan. Add the onion, fry over a low heat for 7-8 minutes, add the garlic, ginger and garam masala and fry for another 2-3 minutes.

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 (optional), a few coriander leaves if you like, and a good chunk of crusty bread.