This spiced parsnip soup recipe is very easy and is a real treat on a cold evening.
2-3 parsnips, peeled and diced into small chunks
1/4 pint milk
1 inch root ginger, grated
2 crushed cloves garlic
2tsp curry powder
1/2 tsp turmeric
1 veg stock cube
salt to taste
Boil diced parsnip in just enough water to cover completely. Cook until just tender. Do not drain.
Mash or liquidise until about half of the parsnip remains as chunks.
Add remaining ingredients and simmer for 20 mins. If necessary, add more water and/ or milk to obtain desired consistency.