Garam masala parsnip, pear and yam soup with confit garlic bread

Peel and dice the onion.

Mince the garlic.

Peel and mince the ginger.

Peel the parsnip and cut it into rough 3 cm cubes.

Cut the yams into chunks.

Cut the pear into quarters and remove the core. Roughly dice.

Heat oven to 200 degrees Celsius.

In a large pot, cook the onion on medium heat in a good splash of oil for 2 minutes. Add the ginger, garlic and a good pinch of salt. Cook for another minute. Add the parsnip, yams and garam soup spices. Cook for a few minutes before adding the water and pear.

Cook for about 15 minutes, until the vegetables are soft.

Cut the bread in half lengthwise and spread with the confit garlic butter. Wrap in foil and bake for 10 minutes. If you like your garlic bread crispy, unwrap and bake for another few minutes.

Once the vegetables are cooked, add the coconut cream, reserving a little for garnish.

Blend the soup for a good 45 seconds, until very smooth, adding more water as necessary. Taste and add salt as needed.

Garnish with the reserved coconut cream.

Serve with hot garlic bread.