Ingredients

• 500 gm. parsnips, peeled and roughly chopped

• 1 onion, peeled and chopped

• 2 tbs. good quality oil or butter

• 1/2 tsp. ground cumin seeds

• 1 tsp. coriander powder*

• 1/2 tsp. turmeric*

• 1/4 tsp. sweet paprika powder*

• 1/6 tsp. chilli powder, to taste*

• 2 large cups vegetable (or chicken stock for non-vegetarians)

• Salt to taste

• 2-3 tbsp. cream (optional)

• 1/2 tsp. cardamom powder (you can use Garam Masala instead, if you want it more spicy)

• * You can use 2 tsp. curry powder instead of these ingredients

• For tempering or tarka:

• 1 tbsp. oil or butter

• 1 tsp. cumin or mustard seeds

• 1 tsp. grated ginger

• 1 tsp. grated garlic cloves

• Coriander leaves to garnish

Instructions

1. Heat oil or butter in a heavy bottomed pan.

2. Add the spices and stir fry for a minute.

3. Add parsnips, onions and fry until onion become translucent.

4. Add stock and salt, bring to boil and simmer gently until tender. You can cook it in a pressure cooker for 2 pressures/whistles.

5. Allow to cool and then puree. Adjust seasoning.

6. Re-heat and add cream if used.

7. Add cardamom powder or garam masala and mix.

8. Dish out in individual bowls.

9. For tarka or tempering (this should be done at the last minute):

10. Heat oil in a ladle.

11. Add seeds and allow to splutter.

12. Add grated ginger and garlic, stir with a spoon until ginger and garlic are brown and crisp.

13. Using a tea spoon, pour a little of this mix on each bowl of soup.

14. Garnish with a few coriander leaves per bowl.

15. Serve piping hot with pieces of hot nan bread.

16. You can add beaten natural yoghurt, instead of cream.

17. Also see Soup Selection.