The first thing I cooked from it was this delicious parsnip and ginger soup. I've toned it down a bit as the version in the book was a little zingy, and left out the milk because the soup already seemed thick enough at that stage.
2 cloves of garlic
1 teaspoon of finely chopped fresh ginger
1/4 tsp ground cardamom
1/4 tsp ground cumin
1/4 tsp chilli powder
800ml vegetable stock
2 tablespoons of flaked almonds
- Finely chop the onion, and gently sautee in plenty of olive oil. When it is just about done, add the finely chopped garlic and ginger and fry for another minute or so.
- Add the cardamom, cumin and chilli, fry for 30 seconds, then add the parsnips.
- Fry for a few seconds more, add the stock, bring to a boil, cover, reduce heat to minimum and simmer for 20 minutes until the parsnips are cooked.
- Allow to cool, then liquidise with a stick blender. Test for seasoning and add salt if necessary.
- Reheat, and serve with a sprinkling of the toasted almond flakes and some freshly ground black pepper.