Parsnip and Ginger soup
Adapted from a recipe by Hugh Fernley Whittingstall from his wonderful cook book ‘Veg’.1 tbsp olive oil 15 g butter (or another 1tbsp of olive oil) 1 large onion, chopped finely 4 garlic cloves, chopped finely 4-5cm piece of ginger peeled and finely chopped (or 1tsp dried). 1/4 tsp cumin 1/4 tsp cayenne pepper ¼ tsp cardamom (optional) 500g parsnips, peeled and chopped into 1cm cubes ½ cup red lentils (optional) 800ml vegetable stock (plus extra stock if you are using lentils)
Heat the oil and butter in a pan, then add the onion and garlic to soften for about 10 minutes. Add the spices, then add the parsnips and mix until well coated. Add the red lentils if using, then add the vegetable stock and cook until the parsnips are soft – about 15 minutes. If using the red lentils, check whilst cooking and add more stock as needed, the soup will take 20-25mins to cook with them. Allow the soup to cool slightly then puree in a food processor. Add a glug of milk or cream (optional) and adjust the seasoning.