INGREDIENTS

• 1 onion;
• 2 cloves of garlic;
• 10 g. piece of fresh ginger;
• 10 ml. olive oil;
• 10 g. butter;
• 1 tablespoon Garam masala;
• 600 parsnips;
• 500 ml. milk;
• 750 ml. vegetable broth;
• 1 fresh red chili.

METHOD

1. Peel the onion, garlic and ginger and chop coarsely.
2. Peeled garlic, together with crushed garlic in a mortar, pass through a meat grinder 2-3 times.
3. Heat some olive oil and butter in a large saucepan. Add onion, garlic, ginger and garam masala. Lightly sauté for 10 minutes or until the onion is soft and sweet.
4. Meanwhile, peel the parsnips and cut into 3 cm pieces. Toss them into the onion mixture.
5. Pour in milk and broth, season well and bring to a boil. Reduce heat and simmer covered for 30 minutes.
6. After half an hour, check that the parsnips are ready by sticking a knife into them. If you're happy, take it off the heat and beat it with a blender until you get a smooth creamy mass. Taste and adjust the seasoning as needed.
7. Remove the seeds and finely chop the chilli and sprinkle over the soup if you like. Delicious served with crispy bread and an extra drop of extra virgin olive oil.