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Spiced Parsnip Soup

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Garam masala and chilli add warmth to our easy, velvet-smooth soup.


  • ½ red onion, finely chopped
  • ½ red chilli, deseeded
  • 150g parsnip, peeled and chopped
  • ½ red pepper, chopped
  • 1 tsp runny honey
  • ½ pint vegetable stock
  • ½ tsp garam masala
  • 20g cheddar, grated
  • 1 tbsp fat-free natural yoghurt
  • 1 tbsp chopped fresh chives


  1. Put the onion, chilli, parsnip, red pepper, honey and stock in a non-stick saucepan and bring to the boil.
  2. Cover and simmer for 15-20 mins, until the vegetables are tender, then blitz with a blender until smooth.
  3. Stir in the garam masala and ghedda, then warm gently over a low heat for 5 mins.
  4. Serve swirled with fat-free natural yoghurt and sprinkled with chives.
  5. Vegan alternative: use the same quantity of vegan cheese.

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