Jamie Oliver's Spicy Parsnip Soup

This soup can be prepared with chunks of vegetables or whipped into a puree. If boiled for a little longer, it will turn into a wonderful side dish with any curry.

Ingredients

• 800 g parsnips
• 1 onion
• 2 cloves of garlic
• ginger root 5 cm long
• olive oil
• 1 tsp cumin
• spicy mixture of garam masala
• 200 g red lentils
• 4 brown papad flatbreads
• 1.5 l vegetable broth
• 4 tablespoons natural yoghurt
• 4 sprigs of cilantro
• optional: chili oil

Directions

1. Preheat the oven to 180C. Set aside 2 parsnip roots, coarsely chop the onion with the remaining parsnip.
2. Peel and finely grate the garlic and ginger. Place a large heavy-bottomed saucepan over medium heat, place the parsnips and onions in it, and pour in 1 tablespoon. olive oil and cook for 20 minutes, until vegetables are well browned, stir occasionally. Add garlic, ginger, cumin, 1 tsp. mixture of garam masala and lentils and cook for another 5 minutes. Break the tortillas into pieces and add to the pan along with the broth. Cook for 20 minutes, diluting with water if desired.
3. In the meantime, use a vegetable peeler to cut the set aside parsnips into thin ribbons and discard the fibrous core. Blanch in boiling water for 30 seconds, remove and pat dry with paper towel.
4. Season with sea salt and black pepper and place in one layer on oiled baking trays. Bake for 15 minutes, until the parsnips are golden and crispy.
5. Season the soup with salt and pepper, place on bowls along with the yogurt. Sprinkle with cilantro leaves, lightly season with the garam masala mixture and add the parsnip chips. Drizzle with chili oil, if desired, for a sparkle.