Oh oh, I've been found out!
But can I stay?
I said yes:) This was a lovely basket that a friend had filled with boxes of tea as a gift for me and lined it with two exquisite pillow cases. I had just emptied out the tea and returned to find Monty curled up and comfy. How could I resist?
Made some soup yesterday. Perfectly warming for this frosty winter month. It was YUMMY! It makes a very sweet and spicy soup.
Jamie Oliver's Spicy Parsnip Ginger Soup (adapted)
2 T olive oil or coconut oil
knob of butter
1 large onion, peeled and roughly chopped
2 carrots, chopped
2 celery stalks chopped
2-4 cloves of garlic, peeled and roughly chopped
a thumb-sized piece of fresh ginger, peeled and roughly chopped
1 tablespoon garam masala ( Optional, an Indian spice) I love it.
6 parsnips, peeled and chopped into chunks
1 litre vegetable stock or chicken stock
500ml milk or coconut milk (2 cups)
sea salt and freshly ground black pepper
OPTIONAL:fresh red chili, deseeded and finely sliced ( I didn't use)
OPTIONAL: handful of fresh coriander leaves
• crusty bread, to serve
Heat a splash of olive oil and the butter in a large saucepan over medium heat.
Add the onion, celery, carrots, garlic, ginger and garam masala. Gently fry for around 3 minutes, until fragrant. It will stick to the bottom of the pot a bit but don't worry, when you add the broth you scrape it up.
Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours.
Pour in the stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
Add the milk at the end and if you don't want to that's ok, it's fine without:) I didn't add it.
After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
Serve with a sprinkling of sliced red chili, a few coriander leaves if you like, and a good chunk of crusty bread.
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