Prepare a checklist. Keep all ingredients close by

Prepare a checklist. Keep all ingredients close by

Heat the oil in a kadai over a medium heat. Sauté onion, cloves and cardamom in the hot oil until 0nion is translucent. Add ginger, green chili and the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until the color changes. I transferred the contents to another heavy bottomed saucepan. Keep the saucepan over medium heat. Pour in the vegetable stock, stir and bring to a simmer.

Cook with the lid on for 12–15 minutes, or until the parsnips are tender.
Remove the soup from the heat. I like chunks of parsnip in the soup, I therefore blended half of the contents in a BLENDER TO MAKE a smooth puree transfered it back to the saucepan. Return to the heat, stir in the cream and cook until boils over a simmering heat. Stir in masala powder. Stir in roasted pumpkin seeds. Season to taste with salt and pepper.. Transfer to a serving bowl

Meanwhile, for the croûtons, Toast the bread slices in a toaster, cut the toasted bread slices into small cubes. Heat 1tbsp oil in a kadai over medium low heat.. Roast the bread cubes until crisp and golden.

Garnish with cilantro. Serve hot. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish. Aromatic flavorful, delicious parsnip soup is ready to taste. Enjoy, Feel energized and healthy