Fresh Ginger & Parsnip Soup

Ingredients

• 25 g butter 
• 4 servings sprinkling of cayenne pepper to serve 
• 50 g root ginger fresh peeled thinly sliced
• 2 tsp ground cumin 
• 1 tbsp greek yoghurt to serve 
• 500 g parsnips sliced
• 4 servings grinding of salt & pepper good
• 1 bunch spring onion 

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

1. Melt the butter in a saucepan, add the ginger and fry gently for 1 minute. Roughly chop the remainder and add to the pan with the parsnips. Fry gently for 2 minutes.
2. Add the stock and bring to the boil. Reduce the heat, cover and simmer gently for 15 minutes until the parsnips are tender.
3. Transfer the soup to a food processor or blender and process until smooth, or leave the soup in the pan and use a hand-held electric blender.
4. Return the soup to the pan,
5. Add the cumin and stir well. Warm the soup through for a minute, then season to taste.I served my soup with a dollop of greek yoghurt and a sprinkling of cayenne pepper, but you could use creme fraiche and scatter some finely sliced spring onion on top.