Parsnip and Ginger Soup

method:

• Heat the oil in large pan, add the onion and sauté for 3-4 minutes or until pale golden. Meanwhile, wash the parsnips, trim the ends and chop them into even sized chunks.
• Add the parsnips to the pan along with the garlic and ginger and sauté for two minutes, stirring. Pour in the stock and season. Bring to the boil, cover and simmer for 20-25 minutes or until the parsnips are tender.
• Use a stick blender to purée the soup until it’s nice and smooth. Add the crème fraîche and check seasoning. Serve hot in bowls, sprinkled with a little parsley or paprika if liked.