Spicy Parsnip Soup


1 large or 2 small onions chopped

2 cloves of garlic finely chopped

1 inch of fresh ginger (or 1 tspn dried)

1 Tbsp ground spice (cumin, coriander, turmeric, ground chilli)

6 medium sized parsnips

500ml milk

1 litre veg. stock

Salt and pepper


Sauté onions and garlic in olive oil and butter until transparent

Add spices and chopped parsnips and sweat for a few mins until the spices are absorbed

Add milk and stock and cook until parsnips are soft and tender

Blend with hand blender or processor

Serve with garnish of fresh coriander leaves

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