Parsnip & Ginger Soup
This wonderful fragrant soup is so easy, there’s no need to even peel the parsnips providing they’ve had a good wash.
This soup is best topped with cumin seeds and paprika and served with warm crusty bread.
1 tbsp olive or cooking oil
2 garlic cloves, crushed
1 onion, finely sliced
5cm fresh ginger, peeled and grated (or 1.5 tbsp ground ginger)
1 red chilli, chopped
8 parsnips, chopped
300ml vegetable stock (GF)
500ml semi-skimmed milk
1 tbsp garam masala
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START, then add the oil and allow to heat. Add the onion, garlic, ginger, chilli and garam masala and stir regularly for ~3 minutes until the onion begins to soften.
Add the parsnips and combine for a further 1 minute, then add the milk and stock, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 20 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Leave to cool slightly then liquidise using a hand blender (or transfer to a blender) until as smooth as you like.