Spicy Parsnip soup

I'm trying to keep my cold at bay by eating lots of homemade soup. Though judging how I am feeling today the plan isn't working. This delicious and very filling soup was a recipe from the December issue of Olive magazine. The chilli oil is a lovely addition, but don't buy it especially. I just happened to have some in, and boy did it give a kick. 

Ingredients
Serves 4
159 kcals per serving
1 tbsp oil
500g parsnips, peeled and chopped
1 onion, chopped
1 stick of celery, chopped
2 carrots, peeled and chopped
1 tsp garam masala
1 tsp paprika (ooops didn't read that)
1 litre of vegetable stock
chilli oil and single cream for serving

Method
Heat the oil and fry the onion and celery for 5 minutes. Add the parsnip and carrots and soften for 10 minutes. Add the garam masala and paprika and season. Then add the stock bring to the boil, then simmer for 15 minutes until the vegetables are soft. Use a stick blender to blend the soup until smooth. Serve with a drizzle of chilli oil and single cream. 

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