Spicy Parsnip Soup


2 parsnips
2 potatoes
1 onion
2 cloves garlic
1 chilli
piece of fresh ginger
2 teaspoons brown mustard seeds
1 teaspoon ground cumin
1 teaspoon garam masala
splash shoyu
2 pints water


  1. Heat the oil and pop the mustard seeds.
  2. Chop the onion, finely chop the garlic, chilli and ginger and fry in the oil with the seeds until softened.
  3. Add the spices, seasoning, vegetables, shoyu and water.
  4. Bring to the boil and cook for ¾ of an hour until softened.
  5. Liquidize, reseason, reheat and serve hot.

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