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

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Ginger*
Couple
Half
Family
Half
Parsnip
Couple
All
Family
All
Pear
Couple
1
Family
2
Yams
Couple
All
Family
All
Water
Couple
800 ml
Family
1.25 L
Garam soup spices
Couple
1 packet
Family
1 packet
Coconut cream
Couple
1 box
Family
1 can
Confit garlic butter
Couple
1 pottle
Family
1 pottle
Pretzel bread
Couple
2 pieces
Family
4 pieces

Add three-quarters of the water to start. It’s much easier to add more as needed, rather than take it out!

*Ginger is a shared ingredient. Use half for each dish.

Instructions

1

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.

2

In a large pot, cook the onion on medium-high 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 and yams. Cook for a few minutes before adding the water and pear.

Bring to a simmer, add 3/4 of the garam spices and cook for about 15 minutes, until the vegetables are cooked.

3

Cut the bread in half lengthways 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.

4

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

5

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

6

Garnish with the reserved coconut cream.

Serve with hot garlic bread.



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