Parsnip Soup With Coconut And Ginger

• 1 Tablespoon Olive Oil
• 1 teaspoon Butter
• 1 whole Large Onion, Roughly Diced
• 2 whole Garlic Cloves, Finely Diced
• 1 teaspoon Ground Ginger
• 1 Tablespoon Garam Masala
• 4 whole Large Parsnips, Peeled And Roughly Chopped
• 3/4 pounds, 2-1/8 ounces, weight Tin Coconut Milk Light
• 2 cups, 8 tablespoons, 1-2/3 teaspoons, 1 pinches Vegetable Stock
• Salt And Pepper, to taste

1. Heat the olive oil and butter in a large saucepan. Add the onion, garlic, ginger and garam masala to the pan and cook gently for 5-10 minutes until the onion is soft.
2. Add the chopped parsnips to the saucepan and stir around so that everything is coated with the spices. Pour in the coconut milk and vegetable stock, season with salt and pepper and bring to the boil. Turn the heat down and simmer with the lid on for 25-30 minutes. Keep an eye on the pan to make sure it does not boil over!
3. After this time use a knife to make sure the parsnips are tender. If the knife goes in easily and they are cooked, remove the pan from the heat and blitz until smooth with a hand blender (or preferred appliance). Taste to check the seasoning.
4. I served ours with a garnish of coriander leaves and home-made bread on the side. Beautiful.

olive oil, butter, onion, garlic, ground ginger, garam masala, ube, vegetable stock, salt

Taken from tastykitchen.com/recipes/soups/parsnip-soup-with-coconut-and-ginger/ (may not work)