Creamy curried parsnip soup

Ingredients:

3 parsnips, roughly chopped

1 can of coconut milk

3/4 pint low salt vegetable stock

1 medium onion, chopped

2-3 tbsp Garam Masala

1 tsp cumin

1 tsp coriander

Salt and pepper

Method:

1. Gently fry the onion until soft.

2. Add the parsnips and spices and stir, cooking gently for a couple of minutes.

3. Add the coconut milk and vegtable stock and stir until mixed.

4. Turn up the heat, put a lid on the pan and bring to the boil.

5. Simmer on a low heat for 20-30 minutes or until the parsnips are soft.

6. Leave to cool a little, then blend the soup until smooth.

7. Add freshly ground salt and pepper to taste.

Notes:

This recipe does not need exact measurements, the measurements are just there to give an idea of amounts.

Parsnips can vary a lot in size, using more or less parsnips will just make the soup more or less parsnippy!

The coconut milk can be standard of half-fat, depending on own preference.

I tend to use low-salt veg stock but again this is just my preference. You may want to use more or less stock depending how muchs soup you are making and how thick you like it.

Garam Masala can be quite powerful. 2 tbsp lets the parsnip flavour through more, while 3 tbsp gives it a stronger curry flavour.

You can also add a clove of garlic if you want to.