SPICY PARSNIP SOUP

WITH ZINGY GINGER AND FRESH CHILLI - Jamie oliver

SERVES 4 

COOKS IN50 MINUTES 

DIFFICULTY SUPER EASY

• Ingredients:

  olive oil 

  1 knob butter 

  1 large onion , peeled and roughly chopped 

  2 cloves garlic , peeled and roughly chopped

  1 thumb-sized piece fresh ginger, peeled and roughly chopped [or, if there is none, a Tbl of ginger grounded]

  1 tablespoon garam masala 

  6 parsnips , peeled and chopped into chunks

  500 ml semi-skimmed milk 

  1 litre organic vegetable stock

  sea salt

  freshly ground black pepper 

  1 fresh red chilli , deseeded and finely sliced [or not]

  1 handful fresh coriander leaves, optional [or not]

  crusty bread, to serve

  
  

  Method:

  I've given the humble parsnip soup a new lease of life with aromatic Asian flavours and added heat.

                                        

  1.  Heat a splash of olive oil and the butter in a large saucepan.

  2.  Add the onion, garlic, ginger and garam masala.

  3.  Gently fry for around 10 minutes, until the onions are soft and sweet.

  4.  Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours.

  5.  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.