- Heat the olive oil in a saucepan over a medium-low heat and sauté the onion for about 10 minutes, until soft and translucent.
- Add the garlic, ginger, cardamom, cumin and cayenne and stir for a couple of minutes. Tip in the parsnips and stir until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the parsnips are very soft – about 15 minutes.
- Allow the soup to cool slightly, then purée in a blender, or using a stick blender, until smooth. Return the soup to the pan, add the milk and adjust the seasoning. Warm through gently – if the soup is a bit thick, thin it with some hot water from the kettle.
- While the soup is warming, toast the almonds or pumpkin seeds in a dry frying pan until just beginning to turn golden.
- Serve the soup in warmed bowls with a trickle of vegan cream or yoghurt and some of the toppings suggested below, over the top.
- Finish with a generous pinch of black pepper.
2–3 tablespoons flaked almonds or toasted pumpkin seeds
1–2 tablespoons vegan cream or plain yoghurt
Crispy Parsnip skins: Peel the parsnip skins directly into a tupperware pot and shake with 1-2 TSP of oil and salt and pepper. Then spread out evenly on a tray and roast gently in the oven for 10-12 minutes on 170 -180°C. Keep an eye on them! They burn quickly!