Rachel Hornibrook’s Spiced carrot, parsnip, and turnip soup

Ingredients

• 20g butter
• 2/3 tsp olive or rapeseed oil
• 600g root vegetables peeled & roughly chopped - Parsnips, Carrots & Turnips
• 1 garlic clove, crushed.
• 1 onion, chopped.
• 1 tsp cumin
• 1 tsp garam masala
• ½ tsp chilli flakes (optional)
• 1 stock cube
• Salt & pepper

To serve

• Fresh coriander
• Cream
• Pumpkin seeds, toasted.

Method

1. Firstly, heat the butter and oil in a large saucepan on medium heat, then gently cook the chopped onions for 5 minutes, until soft but not coloured.
2. Add the garlic, garam masala, cumin, and chilli flakes, then cook for a further 1-2 minutes. In the meantime, fill the kettle and put it on to boil.
3. Add the chopped parsnips, carrots and turnips to the pot and season with salt and pepper.
4. Add enough boiling water to cover the root vegetables along with the stock cube. Stir to dissolve. Simmer on a low to medium heat for approx. 25 minutes until the vegeta-bles are cooked through but not too soft.
5. Once cooked, blend with a stick blender and taste for seasoning, adding more salt & pepper if needed.
6. Serve steaming hot with some crusty buttery bread, toasted pumpkin seeds, a drizzle of cream and some fresh coriander - delicious!