Jamie Oliver's warming parsnip soup recipe is delicious and healthy

Going vegetarian for four weeks can be much more manageable than Veganism for those who are going from a full meat diet. While Vegans do not consume any animal products, including honey, vegetarians can enjoy dairy products and eggs, which can make meal planning that little bit easier. Moving from a diet full of meat to a mainly plant-based diet can be difficult without guidance – especially if you've seldomly cooked vegetarian dishes .

Thankfully, Jamie Oliver has created healthy vegetarian dishes that taste absolutely lovely that you can enjoy throughout the month of January. Why not try the chef's delicious spiced parsnip soup? It's a great meal to use up any leftover parsnips from the Christmassy season. Spiced parsnip soup Serves: four people Ready in: 50 minutes 800g parsnips One onion Two cloves of garlic 5cm piece of ginger Olive oil One tsp cumin seeds Garam masala 200g red split lentils Four uncooked poppadoms 1.



5 ltr organic vegetable stock Four tbsp natural yoghurt Four sprigs of fresh coriander Optional: chilli oil Method Preheat the oven to 180C (350F/gas four). Put two parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.

Place the parsnips and onions in a large pan over a medium heat with one tablespoon of olive oil, then cover and cook for 20 minutes, stirring occasionally. Add the garlic and ginger, then scatter over the cumin seeds, one teaspoon of garam masala and the lentils and cook for a further five minutes. Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.

Meanwhile, peel the reserved parsnips into ribbons, blanch for 30 seconds in boiling water, then drain and pat dry. Season with salt, then spread out in a single layer over oiled baking trays. Roast for 15 minutes, or until golden and crisp.

Season the soup, add the yoghurt and divide between warm bowls. Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Cam drizzle with chilli oil.

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