Curried parsnip soup

Instructions

1. Place a large, lidded pan over a low heat. Add the onion, celery and parsnips with 5 tbsp water and season. Cover with a piece of greaseproof paper and the pan lid and sweat for 20 minutes, stirring occasionally so the vegetables don’t stick.
2. Stir in the garlic, turmeric, ginger and garam masala. Re-cover with the greaseproof paper and lid and sweat for a further 5 minutes or until the vegetables have softened.
3. Discard the greaseproof paper. Pour in the hot stock, cover and bring to the boil. Reduce the heat and simmer for 10 minutes. Ladle the soup into a blender – you may need to do this in batches – and blitz until smooth. Season to taste.
4. Ladle the soup into 4 warm serving bowls. Scatter each bowl with 10g vegetable crisps and some fresh coriander, to serve.