4-5 medium size parsnips, woody cores removed, chopped into 2cm pieces
1 onion, diced
1 Tbsp butter
1Tbsp Olive oil
1 tsp coriander seeds
½ tsp whole cumin seeds
½ tsp cardamon seeds
½ tsp ground garam masala
½ tsp turmeric
1.5 litres vegetable stock
1 heaped Tbsp plain flour
50g cream
Salt & freshly ground black pepper
Directions
1) In a mortar & pestle grind the whole spices
2) Add the other ground spices and set aside
3) Heat oil & butter in a large pot
4) Saute onion on moderate heat for several minutes until tender
5) Add spice mix and cook for another minute until they become fragrant
6) Add parsnips and cook for a few minutes more
7) Add the flour, mix through and cook for another minute
8) Add the stock a bit at a time, stirring after each addition
9) Add salt & pepper then bring to the boil and then simmer gently for about 45 minutes
10) Using a stick blender, blend soup until smooth
11) Stir in cream and leave on heat for a couple more minutes
12) Serve with choice of fresh parsley or coriander, croutons, or parmesan
13) Eat & Enjoy!
