Spicy Parsnip Soup

2 tbsp rapeseed or vegetable oil

1 large onion, chopped

4 medium parsnips, peeled and chopped

1 medium potato, peeled and diced

1 tsp garam masala

1 tsp ground cumin

3 tbsp vermouth or white wine

1 1/2 L veg stock

100 mL non-dairy milk

salt

pepper

Method:

• In a large pot with a lid add the oil and onion and sweat until softened.

• Add the parsnip and potato and cook for 10 mins stirring regularly.

• Stir in garam masala and cumin and cook for 1 min.

• Add vermouth or wine and increase the temperature until the alcohol has evaporated.

• Add the stock, bring to a boil and then reduce the heat to simmer until the potato and parsnips are tender.

• Remove from heat and blend the soup with a stick blender.

• Season to taste with salt and pepper

• Optional: serve with a swirl of non-dairy yoghurt and top with your choice of pumpkin or sesame seeds.