Parsnip and Ginger Soup - River Cottage

Ingredients

• 1 tablespoon olive oil
• 15g butter
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 4–5cm piece of ginger, peeled and finely chopped
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 500g parsnips, peeled and cut into 1cm cubes
• 800ml vegetable stock
• 200ml whole milk
• Sea salt and freshly ground black pepper
• 2–3 tablespoons flaked almonds or pumpkin seeds
• 1–2 tablespoons double cream or thick, plain (full-fat) yoghurt