1 red chili, deseeded and finely chopped (pickled chili or dried chili will also work)
1 handful of coriander leaves, chopped, or dried coriander (parsley can also be used)
Rustic brown bread
Method:
Heat the butter and oil in a large saucepan.
Add the onion, garlic, ginger and garam masala.
Now bake for 10 minutes until the onions are soft and sweet.
Throw in your parsnip pieces and stir everything together well until the parsnips are well coated in the oil and aromas.
Pour the milk and vegetable stock over the parsnips , season well with sea salt and black pepper and bring to the boil.
Continue to simmer on low heat with the lid on.
After half an hour, check if the parsnip is done by sticking a knife or fork in it. If you are satisfied, remove everything from the heat and mix everything. Taste the soup and season with extra salt and pepper if necessary.
Sprinkle the chili and coriander leaves over the soup and serve with a generous slice of bread.
