1 fat garlic clove
1 litre chicken or vegetable stock
1 tsp garam masala
150g frozen organic leaf spinach
lots of freshly ground nutmeg
Peel the parsnips and cut them into equal-sized pieces that will cook in about the same time: that’s to say, leave the skinny twigs as they are, and cut the wider bits into smaller pieces. Cut the garlic into 3, then drop these and the parsnips into a large saucepan with a lid. Cover with the stock, bring to the boil, then reduce the heat slightly. Put the lid on and leave to simmer with some brio for 15 mins or until the parsnips are soft.
Stir in the garam masala, add the frozen spinach, then put the lid back on and cook for 5 mins, by which time the spinach should be thawed and hot.
Take the pan off the heat to cool slightly and, using a stick blender, carefully blend the soup until smooth. Add a generous amount of freshly ground nutmeg and season to taste. You may need to add water, as this soup tends to thicken as it stands.