1 tablespoon olive oil15g butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
4-5cm piece of ginger, peeled and finely chopped
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
500g parsnips, peeled and cut into 1cm cubes
800ml vegetable stock
200ml whole milk
Sea salt and freshly ground black pepper
2-3 tablespoons flaked almonds or pumpkin seeds
1-2 tablespoons double cream
Heat the olive oil and butter in a saucepan over a medium-low heat and sauté the onion for about 10 minutes, until soft and translucent. Add the garlic, ginger, cardamom, cumin, and cayenne and stir for a couple of minutes. Tip in the parsnips and stir in until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the parsnips are very soft – about 15 minutes.
Allow the soup to cool slightly, then purée in a food processor or blender, or using a stick blender, until smooth. Return the soup to the pan, add the milk and adjust the seasoning. Warm through gently – if the soup is a bit thick, then thin it with some hot water.
While the soup is warming, toast the almonds or pumpkin seeds in a dry frying pan until just beginning to turn gold.
Serve the soup in warmed bowls with a trickle cream, and the toasted almonds or pumpkin seeds scattered over the top