Curried parsnip soup

Serves four or five Ingredients:

2tbsp olive oil 1 onion, finely chopped 600g parsnips 400ml whole milk 400ml vegetable stock 2 bay leaves salt pepper 1 inch cube of fresh ginger, julienned

1 tsp chilli flakes

Method:

In a heavy-based pot, heat the olive oil and fry the julienned ginger until golden brown; take out using a slotted spoon and leave to one side.

Sauté the finely chopped onion in the remaining oil until translucent, then add the parsnips, whole milk, vegetable stock and bay leaves. Bring to the boil and then let it simmer until the parsnips become really soft.

During this cooking time, keep the pot partially covered with a lid. Once the parsnips are soft, fish out the bay leaves and put the soup into a blender and blitz until nice and smooth.

You can strain the soup through a sieve if you want it really smooth; this stage is optional.

Season the soup with salt, pepper and chilli flakes.

When you are ready to serve, heat it up and serve in soup bowls. Then garnish with the fried, golden ginger juliennes.