Curried Ginger and Parsnip Soup. Comforting.

I love parsnips, but beyond the Sunday roast they seem to be a rather overlooked veg.  But not any more!

I have made a similar warming soup back in England but this time I’ve gone beyond a dash of curry powder thanks to the Indian influence in this part of SA.  It is a really delicious, spicy, comforting soup with the baby food consistency that I love.  And like most soups it takes minimal preparation and tastes miles better than any of the bought stuff.

Ingredients

2 tbsp olive oil

2 garlic cloves

A large thumb of fresh ginger

1 brown onion

6 medium parsnips

½ tsp ground cumin

1 tsp medium curry powder 

1 tsp garam masala

Vegetable stock (2 cubes or 2 tsps powder is fine)

Salt and black pepper

Method

1. Heat the oil in a large saucepan.  Peel and chop the garlic and onion and add to the pan along with the peeled and grated ginger.  Cook over a moderate heat until the onion is translucent.

2. Meanwhile peel and chop the parsnip into small chunks.

3. Add the spices to the saucepan and cook, stirring, for a minute, then add the parsnips, stirring to combine.

4. Pour over enough boiling water to cover the parsnips and crumble in the stock cubes and season generously.

5. Bring to the boil, then simmer covered for 30 minutes, or until the parsnip is soft.

6. Allow to cool for a few minutes then blend with a stick blender.  Check the seasoning and add a little more hot water if the consistency is too thick.

Delicious served with homemade bread and a good Sunday night movie.