Spicy Parsnip Soup
2 cloves garlic
piece of fresh ginger
2 teaspoons brown mustard seeds
1 teaspoon ground cumin
1 teaspoon garam masala
2 pints water
- Heat the oil and pop the mustard seeds.
- Chop the onion, finely chop the garlic, chilli and ginger and fry in the oil with the seeds until softened.
- Add the spices, seasoning, vegetables, shoyu and water.
- Bring to the boil and cook for ¾ of an hour until softened.
- Liquidize, reseason, reheat and serve hot.