Spiced parsnip soup

Sweet winter parsnips with a gentle warmth of cumin and curry spice, blended smooth. An old British favourite that's cosy on a cold evening.

Ingredients

• 20 ml Olive oil
• 1 Onions, chopped
• 0.2 Garlic, crushed
• 10 g Fresh ginger, grated
• 4 g Mild curry powder
• 2 g Ground cumin
• 700 g Parsnips, peeled and chopped
• 1 Apples, peeled and chopped
• 1 Vegetable stock cubes, made up with 1.1 litres hot water
• 1 g Salt
• 60 ml Oat cream, to finish

Method

1. Fry the onion in the oil for 5 minutes, then add the garlic, ginger, curry powder and cumin for a minute.
2. Add the parsnips, apple and stock. Simmer for 25 minutes until the parsnips are very soft.
3. Blend until silky, season and stir in the oat cream (or swirl it on top).