Instructions

Spiced parsnip soup

1.  Heat the oil in a large saucepan.  Add the onion and garlic and gently fry for 5 minutes without browning.
2.  Add the cooked leftover parsnips.
3.  Add the spices and continue to cook for 1 minute.
4.  Make up the vegetable stock cube with 900ml of boiling water.
5.  Add the stock to the parsnips and simmer gently for 10-15 minutes.
6.  Remove the soup from the heat. Blend the soup until smooth using a hand blender or liquidiser.
7.  Reheat if necessary and serve with a swirl of cream or creme fraiche.