Parsnip and Ginger Soup

Serves 2-4

  • 1tablespoon olive oil
  • 1large onion, finely chopped
  • 2garlic cloves, finely chopped
  • 4-5cm piece of ginger, peeled and finely chopped
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 500g parsnips and cut into 1 cm cubes
  • 500 ml vegetable stock
  • 200 ml milk (optional)
  • Sea salt and ground black
  • To Finish
  • 2/3 tablespoon flaked almonds or pumpkin seeds
  • 1-2 tablespoon plain yoghurt or crime fraiche