Spicy Parsnip Soup with Fried Apples

This spicy parsnips soup combines wonderfully with the sweetness of the fried apples.

2 tsp Indian Garam Masala, organic
½ tsp Cumin seeds, organic
½ tsp Brown mustard seeds, organic
¼ tsp Ground Turmeric, organic
25g unsalted butter, plus 1 large knob extra
1 medium onion, peeled and finely chopped
1 tsp freshly grated ginger
500g parsnips, peeled and cubed
800ml chicken stock
Sea salt and freshly ground black pepper
1 small eating apple, peeled, cored and cut into thin slices

Warm a small frying pan over a medium-high heat and toast the cumin and mustard seeds for a minute until they release their fragrance.
Grind using a pestle and mortar until fine, then combine with the turmeric and garam masala.

Melt 25g butter in a medium-large saucepan over a low heat and sauté the onion until soft and translucent, about 10 minutes. Add the ginger and sauté for a minute. Tip in the parsnips, sauté for another five minutes, then stir in the spices, ensuring everything is well coated, and cook for a minute or two. Pour over the stock, bring to a simmer, partially cover and cook until the parsnips are tender, about 20 minutes. Blitz in a food processor or with a stick blender until smooth, return to the pan and season with salt and pepper. If it's too thick, thin with a little more stock or water. Keep warm while you prepare the apples.

Melt the knob of butter in a frying pan over a medium-high heat until it starts to sizzle. Add the apple slices and sauté until they take on some colour. Ladle soup into warmed bowls and serve with apple slices on top