Sunday, 20 January 2013


I love the spicy twist to this frugal Spicy Parsnip Soup! It serves 4 (good size helpings for lunch) and is thick and creamy and great with toast, crusty bread, garlic bread or whatever you have. 
I particularly like the fact that everything is just roughly chopped, no grating or garlic crushing because it all gets blended in the end anyway!

Splash of oil (any will do)
Knob of butter (or marg if it's all you have)
1 large onion peeled and roughly chopped
2 cloves of garlic peeled and chopped
1 tablespoon of Garam Masala
A small piece of fresh ginger (about 3cm) peeled and roughly chopped
6 average sized parsnips peeled and chopped into chunks
500ml milk (you can substitute coconut milk or make up powdered milk if you like)
1 litre of vegetable stock from a cube
freshly ground black pepper

Heat oil and butter in a large saucepan and gently fry the onion, garlic, ginger and Garam Masala for about 10 minutes, when the onions will be soft and sweet.
Add the parsnips and stir well for a couple of minutes on very low heat until they are coated in the spicy mixture. Add milk and stock, cover with a lid and bring to the boil, turn down to a low simmer for 25 minutes.
When cooked, leave to cool a little for a few minutes then blend with a liquidiser or stick blender season with a couple of twists of freshly ground black pepper.
Reheat if necessary and serve.
Happy frugal eating!

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