Parsnip and Chilli Soup

Sweet parsnips meet a gentle chili kick in this smooth, golden soup. Bright, warming, and a little unexpected  just what you need on a chilly day.

1. Peel and roughly slice the carrots. Slice the celery.  
 Peel and roughly chop the onions, parsnips and  
 chili. Peel and slice the garlic. 
2. Put a large pan on a medium heat and add 2  
 tablespoons of olive oil. Add all your chopped and  
 sliced ingredients and mix together with a wooden  
 spoon. Cook for around 10 to 15 minutes with the  
 lid askew, until the carrots have softened but are  
 still holding their shape, and the onion is lightly  
 golden. 

3. Put the stock cubes into a jug or pan and pour in  
 1.8 litres of boiling water from the kettle. Stir  
 until the stock cubes are dissolved, then add to the  
 vegetables.
4. Give the soup a good stir and bring to the boil.   
 Reduce the heat and simmer for 10 minutes with  
 the lid on.
5. Pick the coriander leaves and discard the stalks 
6. Season with salt and pepper, then using a hand  
 blender or liquidiser, pulse the soup until smooth.  
 Divide between your serving bowls