Ingredients
-
1 tablespoon vegetable oil
-
1 tablespoon butter
-
1 red onion, chopped
-
4 parsnips, peeled and chopped
-
2 garlic cloves, crushed
-
2 teaspoons garam masala
-
1/2 teaspoon chili powder
-
1 tablespoon flour
-
3 1/2 cups vegetable stock
-
1 lemon, juice and rind of, grated
-
salt and pepper
-
1 apple, peeled, cored and chopped
Instructions
- Heat the oil and butter in a large pan until the butter has melted.
- Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
- Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
- Stir in the stock and lemon rind and juice, then bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Puree the soup in a blender or food processor, being careful not to splash the hot soup.
- Heat the soup through until piping hot.
- Season to taste with salt and pepper.