Title: Spicy Parsnip Soup
Categories: Coxon's kit, Coxon2
Yield: 8 servings

2 Onions; finely chopped
1 Garlic clove
60 g Butter
2 tb Loveage
1 tb Plain; strong flour
1 1/2 lb Parsnips; diced
1 1/4 l Vegetable stock
10 Floz milk
2 oz Celery; diced
2 oz Carrot; diced
Coriander
Cumin
Chilli
Garam masala

Dice the onions and crush the garlic.

Melt the butter in a thick based pan. Add the onions, sweat off (without
colour) for 2-3 minutes.

Add the garlic and then the loveage and stir thoroughly with the coriander,
cumin, chilli and garam masala.

Add the flour and cook out. Add the parsnips, celery and carrot. Add the
stock. Bring up to the boil then simmer until the parsnips are cooked. Add
the milk and check the seasoning.

Put through a liquidizer and then a sieve, reheat and serve with creme
fraiche and roasted salted seeds.

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