I made this soup a couple of weeks ago before the weather in the UK became so nice and hot. So maybe don't make it now but save the recipe for autumn.
To make 6 servings you will need:
1 teaspoon ground turmeric,
1 teaspoon chilli powder,
1 teaspoon cumin,
1 teaspoon smoked paprika,
1 teaspoon garam masala,
1 litre chicken stock,
120ml single cream,
1 tablespoon of olive oil,
1 teaspoon of salt and pepper.
In a large stock pan add the butter and oil until the butter is melted. Add the onion chopped then add in peeled, diced parsnips. Fry for 5 minutes.
Add the ground turmeric, chilli powder, cumin, smoked paprika and garam masala. Stir until the spices coat the parsnips evenly.
Simmer for 50 minutes with the lid on. The add the salt and pepper.
Stir in the cream and blend again if you find any more lumps.
Then it is ready to serve. So great for when you need something warming. The heat and the cream make the perfect balance to the sweet parsnip.