Spicy Parsnip Soup with Zingy Ginger and Fresh Chili
- 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
- 1 tablespoon garam masala
- 1 lb parsnips, peeled and chopped into chunks
- 16 oz coconut milk or semi-skimmed milk
- 1 quart organic vegetable stock
- sea salt
- freshly ground black pepper
- 1 fresh red chili, deseeded and finely sliced
- 1 handful fresh coriander leaves, optional
- crusty bread, to serve
- Heat a splash of olive oil and butter in a large saucepan. Add onion, garlic, ginger and garam masala. Gently saute for around 10 minutes, until the onions are soft and sweet.
- Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavors. 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.
- After half an hour, check that the parsnips are cooked by sticking a knife in one. If the knife meets no resistance, they are done. Remove them from the heat and carefully whiz up using a hand blender. If you use a blender, make sure the lid isn't completely sealed or you will have a parsnip soup explosion in your kitchen. Taste the soup to see if it needs salt or pepper.
- Serve with a sprinkling of sliced red chili, a few coriander leaves if you like, and a good chunk of crusty bread.
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