Spiced parsnip soup

_ Ingredients

celery 1 stick, chopped

onion 1, chopped

carrots 2, peeled and chopped

olive oil

garam masala 1 tsp

parsnips 500g, peeled and chopped

vegetable stock 1 litre

paprika 1 tsp

_ Method

Fry the onion and celery in 1 tbsp olive oil for 5 minutes until softened,

then add the carrot and parsnip for 10 minutes until soft. Add the

garam masala and paprika and season, then add the vegetable stock,

bring to the boil and simmer for 15 minutes. Using a stick blender,

blend the soup until smooth. Swirl in 1 tsp of double cream and a

drizzle of chilli oil to serve.