Jocelyn's Parsnip and Ginger Soup Recipe

Method

1. Heat the olive oil and butter in a saucepan over a medium-low heat and saute the onion for about 10 minutes, until soft and translucent. Add the garlic, ginger, cardamon, cumin and cayenne and stir for a couple of minutes. Tip in the parsnips and stir until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the parsnips are very soft (about 15 minutes).
2. Allow the soup to cool slightly, then puree in a food processor or blender, or using a stick blender, until smooth. Return the soup to the pan, add the milk and adjust the seasoning. Warm through gently – if the soup is a bit thick, thin it with some hot water from the kettle.
3. Whilst the soup is warming, toast the almonds or pumpkin seeds in a dry frying pan until they're just beginning to turn golden.
4. Serve the soup in warmed bowls with a trickle of cream or yoghurt and the toasted almonds scattered over the top. Finish with a grinding of black pepper.