Curried Parsnip Soup Shots

• cold‑pressed rapeseed oil↗1 tbsp tbsp
• onion↗1

  chopped

• garam masala↗½ tbsp tbsp

  or curry powder

• garlic clove↗1

  grated

• ginger↗small piece

  grated

• parsnips4

  peeled and sliced

• low‑sodium vegetable broth600ml ml
• kale↗50g g

  torn into small pieces

• cold‑pressed rapeseed oil↗½ tbsp tbsp
• chili powder↗¼-½ tsp tsp
• prosciutto↗1 slice slice

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C/gas mark 4. For the cabbage topping, massage the cabbage with oil, chili powder, and a pinch of salt and pepper, then spread it on a baking tray. Roast for 8 minutes until crisp, checking halfway.

2. 2

   Heat the oil in a pot over medium heat. Add the onion and sauté until soft and lightly browned, then add the garam masala (or curry powder), garlic and ginger. Cook for 1 minute, then add the parsnips and broth. Bring to a boil, then simmer for 15 minutes until the parsnips are completely tender. Purée, adding enough water to reach the desired consistency, and season to taste.

3. 3

   To make a crispy prosciutto topping, place a slice of prosciutto in a dry non‑stick pan over medium‑high heat. Use a fish spatula to keep it flat, and fry for a few minutes until crisp. Set aside to cool, then break into six pieces.

4. 4

   Divide the soup among 12 shot glasses. Garnish half with the roasted cabbage and the other half with prosciutto.