1: Chop the onions finely

2: Heat the coconut oil in a saucepan over a medium heat and sauté the onions for ten minutes

3: Take the seeds out of the cardamom and bash them. Add them to the onions with the garlic, ginger, cardamom, cumin, turmeric and cayenne and stir for two minutes

4: Peel and cut the parsnips into 1cm cubes and add to the pan mix

5: Stir well, and then pour in the stock, season with salt and pepper and simmer until the parsnips are very soft, about 15 minutes

6: Puree the Soup with a Soup blender or in a food processor until smooth.

7: Add the milk and warm through gently.

8: Add a pinch of sea salt and pepper to taste

9: To make it fancy decorate with mircrogreens and a streak of basil oil.

Tip: If the Soup is a bit thick add some hot water from the kettle

Photo by Patrick Selin on Unsplash