Curried parsnip soup

Lunch with 15 ingredients.

Servings: 6

Total time: 70 minutes

Ingredients

• small piece fresh root ginger peeled and sliced
• 1 tablespoon garam masala
• 1 teaspoon olive oil
• 1 onion sliced
• 2 cardamom pods
• small knob of butter
• coriander leaves
• 150 millilitre pot double cream
• 1 red chilli deseeded and sliced
• 2 garlic cloves sliced
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1.2 litre vegetable stock
• 6 large parsnips peeled and chopped
• 1 teaspoon toasted cumin seeds

Method

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.
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.