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This hearty, warming winter soup is a real classic. Sweet, fragrant parsnips go wonderfully with Indian-style spicing. You can serve with any bread, but wedges of naan complement the Indian flavor.
Serves 4


• 2 tbsp. sunflower oil
• 3 garlic cloves, crushed
• 1 onion, chopped
• 2 green chilies, seeded and chopped
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/2 tsp. ground turmeric
• 5 parsnips, peeled and chopped
• 5 cups vegetable or chicken stock
• Juice of about 1/2 lemon, to taste
• Salt and ground black pepper
• Plain yogurt and wedges of naan bread, to serve
• 1 tbsp. chopped fresh mint, to garnish

Heat the oil in a large saucepan. Add the garlic, onion, and chilies, and cook gently for about 4 minutes. Stir in the cumin, coriander, ginger, turmeric, and parsnips, then pour in the stock. Bring to a boil and reduce the heat. Simmer the soup for about 20 minutes, until the parsnips are tender.

Process the soup in a food processor or blender until smooth. Stir in lemon juice and salt and pepper to taste.

Serve the soup topped with a little yogurt and sprinkled with mint, with wedges of naan bread on the side.


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