Ingredients
Parsnips (approx 4 of them, peeled and roughly chopped) reckon you could use kumara as an alternative too
Onion (chopped)
Garlic (1 clove, crushed)
Curry powder (approx 1 tsp)
Cumin (good shake, approx 1/2 tsp)
Garam masala (little shake, approx 1/4 tsp)
Smoked paprika (small shake, approx 1/4 to 1/2 tsp)
Ginger (fresh diced, approx 2cm, but can use a shake of the dried stuff)
Sweet chilli sauce (about 1 Tsp)
Black pepper (a few pepper grinder twists)
Vege stock
Water (approx 6 cups)
Olive oil (big glug of it)
To serve
Mint (handful, chopped)
Greek-style yoghurt (as much as you need to make a nice pattern on top of each bowl of soup)
Method
Sauté the onion, garlic and ginger in a big pot, until they smell good. Add all the rest of the ingredients and simmer until the parsnip is soft. Whizz it all up until smooth. If it’s too thick, just add more water.
Serve, swirl on the Greek yoghurt and sprinkle with mint. Done!
Alternatives
Want it meaty? Add some cooked bacon or ham
Want it gluten free? Just check all the spices are gluten free
Want it dairy free? Serve without the Greek yoghurt
H/T
Can’t remember where I got this recipe. Maybe adapted from one by Delicious magazine.