Heat the olive oil and butter in a saucepan over a medium-low heat and sauté the onion for about 10 minutes, until soft and translucent. Add the garlic, ginger, cardamom, cumin and cayenne and stir for a couple of minutes. Tip in the parsnips and stir until well coated in the spices. Pour in the stock, season with salt and pepper and simmer.. How To Make Mary Berry Curried Parsnip Soup: In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, cooking until softened and translucent, about 5 minutes. Stir in the curry powder, cumin, coriander, turmeric, ginger, and cayenne pepper (if using). Cook for 2-3 minutes, until fragrant.

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the bread cubes with olive oil and cheese (if using) in a large bowl. Season with salt and pepper to taste. Spread them in a single layer on the prepared baking sheet. Bake for about 10 minutes, or until crisp and golden.. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the vegetables are tender. Step 4: Blend Until Smooth. Using a hand blender or a food processor, blend the soup until it reaches a smooth consistency. Step 5: Add Coconut Milk and Lemon Juice.