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                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No butter
                                                                  • Yes No large 1 onion
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No 1 tbsp 1 tablespoon garam masala
                                                                  • Yes No 6 parsnips, and chunks
                                                                  • Yes No milk
                                                                  • Yes No 1 liter 1 litre vegetable stock
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No a of fresh coriander leaves
                                                                  • Yes No crusty bread
                                                                  • Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry 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 flavours. 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. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.Serve with a sprinkling of sliced red chilli, a few coriander leaves if you like, and a good chunk of crusty bread.Tip: Use coconut milk instead of regular milk for a twist.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread

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