Wifey and I have often thought that we do not make enough soup. Soup and bread can be a nutritious and healthy meal. Parsnips are still in season so she has tried a number of different recipes we found on the internet. We have liked most of them but have not been quite satisfied at the combination of a parsnip taste and being spicy. Today I think we have a recipe that meets our taste; your taste may of course be different.

Serves 2

Ingredients

2 parsnips (parsnips vary a lot in size so roughly 170-200 g)
1 smallish onion
1 small potato (about the size of a large egg)
3 garlic cloves
1 heaped tsp garam masala
500 ml chicken stock
1 dsp olive oil
(1 dsp cream)

Method

1. Heat the oil
2. Finely chop the onion and garlic, and fry them gently for 5 minutes
3. Roughly chop the parsnips and potato and add to the pan for 5 minutes
4. Add the chicken stock and garam masala
5. Simmer for about 10 minutes
6. Whizz the soup with a hand blender
7. Serve and optionally add a dash of cream