Jamie Oliver’s spiced parsnip soup

Silky poppadoms & funky crisps. You can make this soup as chunky or as smooth as you like, and if you cook it a little drier, it makes a fantastic side dish as part of a bigger curry feast.

jamie oliver spiced parsnip soup
David Loftus

SERVES 4

50 MINUTES

800g parsnips
1 onion
2 cloves of garlic
5cm piece of ginger
olive oil
1 teaspoon cumin seeds
garam masala
200g red split lentils
4 uncooked poppadoms
1.5 litres organic vegetable stock
4 tablespoons natural yoghurt
4 sprigs of fresh coriander
optional: chilli oil

1. Preheat the oven to 180C/350F/gas 4. Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger. Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally. Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes. Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.

2. Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast-boiling water, then drain and pat dry. Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes or until golden and crisp. Season the soup to perfection, ripple through the yoghurt and divide between warm bowls. Pick over the coriander leaves, sprinkle with a little garam masala and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.

NUTRITION PER SERVING

428 kcal; 11.7g fat (2g saturated); 21.6g protein; 62.2g carbs; 16.9g sugars; 1.1g salt; 11.3g fibre

Buy Jamie’s book with 20% off

From easy curries and stews to pies and pasta, Jamie Oliver’s latest cookbook is packed with delicious plant-powered recipes. Veg is published by Penguin Random House, price £26. To order a copy for £20.80, with free p&p, until 1 December, go to mailshop.co.uk or call 01603 648155.