Ingredients
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1 tablespoon vegetable oil
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1 tablespoon butter
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1 red onion, chopped
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3 parsnips, chopped (about 750g total)
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2 cloves garlic, crushed
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2 teaspoons garam masala
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1 tablespoon all-purpose flour
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850 ml vegetable stock
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1 fresh lemon rind, of grated
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1 lemon, juice of
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salt and pepper
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julienned fresh lemon rind, to garnish
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1/2 teaspoon red chili powder
Instructions
- Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
- Add the garam masala and chili and cook for about 30 seconds.
- Add the flour mixing well and cook stirring constantly for a further 30 seconds.
- Stir in the stock, lemon juice and rind and bring to the boil.
- Reduce the heat and simmer for 20 minutes.
- Remove some of the vegetable pieces and set aside.
- Puree the remaining soup then return to the saucepan with the reserved vegetables.
- reheat.
- Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.