Serves 4

Ingredients
Margarine or vegetable oil
3 large parsnips, peeled
2 parsley root, peeled
1 large carrot, peeled and thinly sliced
1 large onion, roughly chopped
4 thin slices of ginger, 1 to 2 inches long, unpeeled
1½ teaspoons ground coriander
2 cloves garlic, pressed
1 tablespoon white rice
Fresh ground black pepper
1 Litre Vegetable Stock
Natural Yogurt

Cooking Instructions
Cut parsnips & parsley root crosswise in half, then quarter each half lengthwise. Cut away most of the cores.

Heat margarine or oil in soup pot over medium heat. Add parsnips, parsley root, carrot, onion, and ginger. Cook, stirring frequently, until the onion and carrots have begun to brown here and there (about 10 to 15 minutes).

Add the coriander, garlic, rice, and pepper. Cook a few minutes more, until the garlic just releases its flavour.

Add the stock and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very soft, about 35 minutes.

Remove the ginger. Puree the soup with an immersible hand blender until smooth.

Serve in bowls topped with a dollop of yogurt.