Spiced parsnip soup

INGREDIENTS

• 1 knob butter
• 1 onion
• 2 cloves garlic
• 1 piece ginger
• 6 parsnips
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 2 cardamom
• 1 tbsp gram masala
• 5 cups vegetable broth
• ½ cups whipping cream
• 1 tsp olive oil
• 1 red chili pepper
• 1 handful cilantro

TOOLS

• 1 knife
• 1 peeler
• 1 saucepan
• 1 spoon
• 1 blender
• 6 bowls

Peel onion and garlic, then slice them.

Peel ginger with a peeler.

Slice the ginger.

Peel parsnips with a peeler.

Chop the peeled parsnips.

Deseed red chili peppers.

Chop the deseeded red chili peppers.

Heat butter in a saucepan. Add onions to the saucepan and cook for 3 minutes. Stir in garlic with a spoon for 1 minute. Add parsnips, 1 tsp of cumin seeds, coriander seeds, cardamom, and garam masala to the saucepan. Stir the mixture and cook for 3 minutes, then pour in vegetable broth. Cook for 33 minutes, then add 0.4 cups of whipping cream into the soup and cook for 5 more minutes. Turn off the heat and blend the soup with a blender.

Divide the soup into bowls, then top it with the rest of the whipping cream, olive oil, 1 tsp of cumin seeds, cilantro, and red chili peppers.

It’s ready to be served !