Heat oil and butter in a large saucepan until butter is melted. Add onion, parsnips, and garlic and saute, stirring frequently, until vegetables are soft but not lightly browned, about 5 to 7 minutes.
Add garam masala and chili seasoning and stir for 30 seconds. Add flour on top form, mix well and make stirring continuously for another 30 seconds.
Add vegetable soup, lemon zest and juice and let it boil. Reduce temperature and simmer on low heat for 20 minutes.
4. remove and keep some vegetable bites with a slotted spoon. Blend remaining soup and vegetables with hand blender or food processor for about 1 minute to make a creamy puree. You can also use the back of a wooden spoon to strain the vegetables.
5. Pour soup into a clean saucepan and stir in remaining vegetables. Heat soup well for 2 min until boiling hot.
Season well with salt and freshly ground pepper, then shape into soup bowls, garnish with grated lemon rind and bring to the table.
Parsnips are excellent in soups because of their slightly sweet flavor. The spices used in this recipe round out the sweet goodness.
Tip: Stock up on high-quality spices – it pays off!
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