Garam masala, a prepared spice mix, is available at most grocery stores and gives a gentle spice to this soup. Although not quite curried, it’s warm, sweet, and spicy, and just the thing to take the chill off an evening.
Feeds 4 – 6
1 tbsp olive oil
1 medium onion, chopped
Salt and pepper
1 tbsp garam masala spice mix
550g parsnips, peeled and sliced
2 apples, peeled, cored and chopped
130g potato, peeled and chopped
800ml chicken or vegetable stock
Place a large pot over medium heat. Add the olive oil, chopped onion, and a pinch of salt and pepper. Cook for 5 – 10 minutes, or until the onion has softened. Add the garam masala and cook for a minute or so, until fragrant. Add the chopped parsnips, apples and potato and stir to coat in the spiced onion. Add in the stock and give everything a good stir. Pop the lid on, bring to the boil, then turn down to a simmer and cook until the vegetables are very tender.
Blend the soup until very smooth, then taste and adjust the seasoning as required. Serve.
Make ahead: Soup can be made up to 2 days in advance. Keep refrigerated, then reheat on the stove until piping hot.