4 parsnips around 350g
350ml chicken stock
1 Medium Onion
1/2 tsp turmeric
1/2 tsp ginger
1/2 tsp coriander
1/2 tsp cumin
Salt & Pepper
Chop the onion and cook in some olive oil until soft. Add the spices, stir well and allow to cook for 1 minute. Add the parsnips and stock then simmer until soft. Blend to desired consistency. If the soup is a little thick add some water. Season with salt & pepper then serve.
