Ashy's Spicy parsnip soup



500g parsnips

2 large potatoes

1 small onion

2 cloves of garlic

1 veg stock cube

A quarter teaspoon each of ground coriander, cumin, turmeric and red

chilli

A little vegetable oil

Salt





Peel and chop the parsnips and potatoes into 3-4 cm cubes and put them in

a

pot

with about a half-litre of water. Bring to the boil then simmer until you

can

break the pieces easily with a fork. Drain and save the water for stock.

Puree

the vegetables by pushing them through a sieve with the back of a ladle or

a

big

spoon. If you don't have a sieve, mash with a fork or a potato masher.

Chop the onion finely and fry it in a little oil until it begins to go

golden

and add the garlic, crushed or chopped, and the powdered spices. Stir it

all

around for a minute, then add the vegetable puree and stock. Thin with

water

until you get a consistency you like then bring it to the boil and add the

stock

cube. Simmer gently for about 10 minutes adding some salt along the way if

you

think it's necessary. When serving, garnish with a little green coriander

or

a

sprinkle of garam massala.