Curried parsnip soup shots

Makes 12 shots Cook 25 mins

Prep 10 mins kale canapé only

1 tbsp rapeseed oil

1 onion, chopped

1/2 tbsp garam masala or curry powder 1 garlic clove, grated small piece ginger, grated

4 parsnips, peeled and sliced

600ml low-sodium veg stock

FOR THE CRISPY KALE TOPPING

50g kale, torn into small pieces

1/2 tbsp cold pressed rapeseed oil

1/4-1/2 tsp chilli powder

FOR THE CRISPY PROSCIUTTO TOPPING 1 slice prosciutto

1 Heat the oven to 180C/160C fan/gas 4. For the kale topping, massage the kale with the oil, chilli powder and a pinch of salt and pepper, then spread out on a baking tray. Roast for 8 mins until crisp, checking halfway through.

2 Heat the oil in a saucepan over a medium heat. Add the onion and fry until soft and lightly coloured, then add the garam masala

(or curry powder), garlic and ginger. Cook for 1 min, then tip in the parsnips and stock.

Bring to the boil, then simmer for 15 mins until the parsnip is completely soft. Blitz, adding enough boiling water to get to your desired thickness, and season to taste.

3 To make the crispy prosciutto topping, put the prosciutto slice in a dry non-stick frying pan over a medium-high heat. Use a fish slice to keep it flat and fry for a couple of mins until crisp. Set aside to cool, then break into six pieces.

4 Divide the soup between 12 shot glasses.

Top half with the roasted kale and the other half with the prosciutto.

PER KALE CANAPÉ 52 kcals, fat 2g, saturates 0.2g, carbs 5g, sugars 2g, fibre 2g, protein 1g, salt 0.1g

PER PROSCIUTTO CANAPÉ 45 kcals, fat 2g, saturates 0.3g, carbs 5g, sugars 2g, fibre 2g, protein 1g, salt 0.2g