small knob of lactose/dairy free butter
1 tbsp garlic infused oil
small piece fresh root ginger, peeled and sliced
6 large parsnips, peeled and chopped
1 tsp cumin seed
1 tsp coriander seed
2 cardamom pods
1.2l vegetable stock
150ml pot lactose free double cream
1 tsp olive oil
1 tsp toasted cumin seeds
1 red chili, deseeded and sliced
Serves - 4
Heat the lactose free butter in a large saucepan. Add the ginger, cook for 1 min, then add the parsnips, garlic infused oil and spices.
Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the lactose free cream, bring to the boil, then turn off the heat.
Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months.
Serve in bowls, drizzled with remaining lactose free cream and the olive oil, scattered with cumin seeds, sliced chili and coriander leaves.
Recipe adapted from: Good Food