500g parsnips (about 6-7), peeled
1 tbsp olive oil
¼ tsp ground cumin
1 tsp ground coriander
¼ tsp ground turmeric
1½ tsp ground ginger
½ tsp chilli powder, plus a sprinkle
1 large onion, finely chopped
2 garlic cloves, crushed
2 bay leaves
1.3 litres fresh vegetable stock
Fresh coriander leaves to serve

Heat the oven to 180°C/160°C fan/gas 4. Slice about 100g of the parsnips very thinly on a mandoline or using a sharp knife. Pat dry with kitchen paper, toss with 1 tbsp of the oil, the cumin and some salt and pepper, then spread out on a large baking sheet. Bake for 20-25 minutes until crisp and golden at the edges.

Meanwhile, put the rest of the ground spices in a small frying pan and toast for 1-2 minutes over a medium heat until fragrant.

Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening. Meanwhile, chop the rest of the parsnips. Add the garlic to the onion pan and cook for 2 minutes more. Add the toasted spices and bay leaves and stir for a minute, then add the chopped parsnips and stock. Bring to the boil, then turn down to a medium heat and cook for 30 minutes until the parsnips are tender.

Remove and discard the bay leaves, then whizz the soup using a stick blender (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out) until smooth. Season to taste.

Sprinkle with the parsnip crisps, extra chilli powder and a few coriander leaves to serve.