method
Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
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 youre 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, a few coriander leaves if you like, and a good chunk of crusty bread.
Tip: Use coconut milk instead of regular milk for a twist.
ingredients
olive oil
knob of butter
1 large onion, peeled and roughly chopped
2 cloves of garlic, peeled and roughly chopped
a thumb-sized piece of fresh ginger, peeled and roughly chopped
1 tablespoon garam masala
6 parsnips, peeled and chopped into chunks
500ml milk
1 litre vegetable stock
sea salt and freshly ground black pepper
1 fresh red chilli, deseeded and finely sliced
optional: a handful of fresh coriander leaves
crusty bread, to serve