Spicy parsnip soup

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

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the onion, garlic and ginger, and roughly chop.

Step 2

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.

Step 3

Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.

Step 4

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.

Step 5

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.

Step 6

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.

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