Ingredients:

1 tbsp vegetable oil                                        2 tsp garam masala

1 tbsp butter                                                   1/2/ tsp chilli powder

1 red onion, chopped                                     1 tbsp plain A.P. flour

3 parsnips, chopped                                       2 garlic cloves, crushed

Grated rind and juice of 1 lemon                    salt and pepper

850 ml (1 ½ pints) 3 ¾ cups vegetable stock

 

Method:

1.  Heat oil and butter until butter has melted, add onions, parsnips, garlic and sauté for 5-7 min, stirring until vegetables have softened.

2.  Add the garam masala and chili powder and cook 30 seconds. Sprinkle flour in, mix well for another 30 seconds. Stir in stock, lemon rind and juice and bring to a boil.

3.  Reduce heat and simmer for 20 minutes.

4.  Blend the soup to the chunkiness you want. (You can reserve some of the chunks to add in after to a smoother soup).

5.  Season to taste.

Show Buttons
Hide Buttons