Parsnip & Ginger Soup
This wonderful fragrant soup is so easy, there’s no need to even peel the parsnips if they’ve had a good wash.
If you like a bit of extra heat, you can try adding the chilli seeds instead of discarding them. This 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
3cm fresh ginger, peeled and chopped (or 1 tbsp ground ginger)
1 red chilli, de-seeded and chopped
1 tbsp garam masala
600g (~6 medium) parsnips, peeled and chopped
200ml vegetable stock
400ml semi-skimmed milk
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the onion, garlic, ginger, chilli and garam masala and stir regularly ~3 minutes until the onion begins to soften.
Add the parsnips, milk and stock and stir to combine, then cancel the SAUTE function. To save time you can leave the sauté steps out, but we would recommend using this feature to maximise flavour.
Put the lid on and select the SMOOTH function.
When the program has finished, open the lid and season to taste before serving.