Parsnip soup
450 g parsnips, chopped
1 onion, roughly chopped
1 garlic clove, roughly chopped
750 ml vegetable stock
1 apple, cored and chopped
1 tsp olive oil
1/4 tsp turmeric
1 tsp garam masala
15 g fresh or frozen grated ginger
1/4 tsp Herbamare salt or regular salt
1 celery stalk
Black pepper, to taste
Soften the onion and garlic in olive oil over medium heat.
Add the parsnip, apple, vegetable stock, and spices, including turmeric, garam masala, ginger, and salt.
Bring to a boil, then simmer on low heat until the vegetables are fully cooked.
Blend the soup until smooth, and season with black pepper to taste.