Parsnip Soup

Ingredients

6 x Parsnips, peeled and chopped into medium sized chunks

1 ltr Vegetable stock

1 x Large Onion, peeled and chopped

2 x Cloves of Garlic

500 mls Coconut Cream

1 x Red Chilli, finely chopped (remove the seeds)

1 tbsn Garam Masala

1 ½” Fresh Ginger

1 Handful of Fresh Coriander Leaves

Knob of Butter

Olive Oil

Salt & Black Pepper to Season  

Method

1.      In a large saucepan, heat the butter and a dash of olive oil.

2.      Finely chop the onion, garlic and ginger and add to the saucepan, once the butter has melted.  After approx 1 min, add the Garam Masala and slowly fry for approx 12mins until the onions have become soft and sweet.

3.      Add the parsnip and chopped red chilli and stir well, so that everything is coated in the oil.  Then add the stock and milk and stir in well, then bring it to the boil.

4.      Add salt and & pepper to season and turn down the heat, leaving the soup to simmer for 30-40mins with the lid on the saucepan.

5.      Once the parsnips are cooked, remove from the heat and put the mixture in a blender until smooth6.      Finely chop the parsley.  Serve the soup in bowls and garnish with the parsley.