This is a soup I enjoy in the Winter.
Heat a large saucepan and add the oil, chopped onion, chopped ginger and cumin seeds. Gently fry the onions until translucent.
Peel and chop the parsnips into 1cm cubes and add to the pan and coat the parsnips in oil, ginger and cumin seeds for 5 minutes.
Add the vegetable stock to the saucepan and simmer for a further 15 minutes.
Turn off the heat and allow to cool slightly. Using a blender or food processor, blend the soup mixture until smooth.
Once blended, add the milk and gently warm up the soup.
Serve and enjoy!
Add more or less ginger, depending on the heat you enjoy.
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