Theres something brilliantly consoling with regards to a decent bowl of soup. Ive served this one with some fast, astounding parsnip crisps, garam masala and a twirl of yogurt and stew oil. Scrumptious.
- 800 g parsnips
- 1 onion
- 2 cloves of garlic
- 5 cm piece of ginger
- olive oil
- 1 teaspoon cumin seeds
- garam masala
- 200 g red split lentils
- 4 uncooked poppadoms
- 1.5 litres organic vegetable stock
- 4 tablespoons natural yoghurt
- 4 sprigs of fresh coriander
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.
- Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally.
- Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.
- Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
- Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
- Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.
- Season the soup to perfection, ripple through the yoghurt and divide between warm bowls.
- Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.
You can make this soup as chunky or as smooth as you like, and if you cook it a little drier, it makes a fantastic side dish as part of a bigger curry feast.