CURRIED PARSNIP SOUP SHOTS

PREP 15 MINS COOK 25 MINS MAKES 12 SHOTS

1 Tbsp olive oil

1 brown onion, chopped

2 tsp garam masala or curry powder or gluten-free curry powder

1 clove garlic, grated

Small piece ginger, grated 4 parsnips, sliced

600ml salt-reduced vegetable

stock or gluten-free stock

CRISPY KALE TOPPING

50g kale, torn into small pieces 2 tsp olive oil

Pinch ground chillies

Freshly ground black pepper

CRISPY PROSCIUTTO TOPPING 1 slice prosciutto

1 Preheat oven to 160°C (fan-forced). For the crispy kale topping, massage the kale with the oil, ground chillies and a pinch of pepper. Spread over on a baking tray. Roast for 8 minutes or until the kale is crisp.

2 Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring occasionally, for 6-7 minutes or until soft and lightly coloured. Add the garam masala, garlic and ginger. Cook, stirring, for 1 minute. Add the parsnip and stock to the pan. Cover and bring to the boil. Reduce heat to medium and cook, partially covered, for 15 minutes or until the parsnip is completely soft. Use a hand held blender to blend the parsnip, adding enough water until it reaches your desired thickness. Season with pepper.

3 To make the crispy prosciutto topping, put the prosciutto slice in a dry non-stick frying pan over medium-high heat. Use a metal spatula to keep it flat. Cook for 2-3 minutes or until the prosciutto is 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.

Nutrition info

PER SHOT 202kJ, protein 1g, total fat 3g (sat. fat 1g), carbs 4g, fibre 2g, sodium 162mg • Carb exchanges ½ • GI estimate low • Gluten-free option • Lower carb