Curried Parsnip Soup

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1 tbsp vegetable oil                                        2 tsp garam masala

1 tbsp butter                                                   1/2/ tsp chilli powder

1 red onion, chopped                                     1 tbsp plain A.P. flour

3 parsnips, chopped                                       2 garlic cloves, crushed

Grated rind and juice of 1 lemon                    salt and pepper

850 ml (1 ½ pints) 3 ¾ cups vegetable stock

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1.  Heat oil and butter until butter has melted, add onions, parsnips, garlic and sauté for 5-7 min, stirring until vegetables have softened.

2.  Add the garam masala and chili powder and cook 30 seconds. Sprinkle flour in, mix well for another 30 seconds. Stir in stock, lemon rind and juice and bring to a boil.

3.  Reduce heat and simmer for 20 minutes.

4.  Blend the soup to the chunkiness you want. (You can reserve some of the chunks to add in after to a smoother soup).

5.  Season to taste.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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