1. Heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes. 2. Remove them and crush them finely with a pestle and mortar. 3. Next, heat the butter and oil in a saucepan until the butter begins to foam. 4. Add the onions and gently soften for about 5 minutes. 5. Add the garlic and cook for 2 minutes. 6. Add the crushed spices along with the turmeric, cayenne and ginger. 7. Stir and cook gently for 5 more minutes. 8. Add the parsmips and stir in the stock. 9. Add salt and pepper and simmer gently for 1 hour without putting on a lid. 10. Then liquidise. 11. For the parsnip crisps. 12. peel and finely slice the parsnip. 13. Heat the oil in a frying pan until it is very hot. 14. fry the parsnip in batches until they are golden brown 2-3 minutes. 15. remove them with a slotted spoon, and put them on kitchen paper to drain. 16. Serve on the heated soup. ---------------------------------------------------------------------------
Nutrition
Ingredients
