Curried parsnip soup

• small knob of butter
• onion↗1

  sliced

• garlic cloves↗2

  sliced

• small piece fresh root ginger↗

  peeled and sliced

• large parsnips↗6

  peeled and chopped

• cumin seed↗1 tsp tsp
• coriander seed↗1 tsp tsp
• cardamom pods↗2
• garam masala↗1 tbsp tbsp
• vegetable stock↗1.2l l
• pot double cream↗150ml ml
• olive oil↗1 tsp tsp
• toasted cumin seeds↗1 tsp tsp
• red chilli↗1

  deseeded and sliced

• coriander

  leaves

Step-by-step instructions

1. 1

   Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.

2. 2

   Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.