Ingredients
1 tbsp cold pressed rapeseed oil
1 onion, chopped
1/2 tbsp garam masala or curry powder
1 garlic clove, grated
small piece ginger, grated
4 parsnips, peeled and sliced
600ml low-sodium veg stock
For the crispy kale topping
50g kale, torn into small pieces
1/2 tbsp cold pressed rapeseed oil
1/4-1/2 tsp chilli powder
For the crispy prosciutto topping
1 slice prosciutto
Method
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Heat oven to 180C/160C/gas 4. For the kale topping, massage the kale with the oil, chilli powder and a pinch of salt and pepper, then spread out on a baking tray. Roast for 8 mins until crisp, checking halfway through.
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Heat the oil in a saucepan over a medium heat. Add the onion and fry until soft and lightly coloured, then add the garam masala (or curry powder), garlic and ginger. Cook for 1 min, then tip in the parsnips and stock. Bring to the boil, then simmer for 15 mins until the parsnip is completely soft. Blitz, adding enough water to get to your desired thickness, and season to taste.
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To make the crispy prosciutto topping, put the prosciutto slice in a dry non-stick frying pan over a medium-high heat. Use a fish slice to keep it flat and fry for a couple of mins until crisp. Set aside to cool, then break into six pieces.
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Divide the soup between 12 shot glasses. Top half with the roasted kale and the other half with the prosciutto.
