Also-ran soup

Not exactly prize-winning specimens, but 2008 was such an awful year for growing that I am grateful to be able to scrounge anything home-grown at the moment. All of the bigger onions have long since been eaten, but these tiddlers have the benefit of seeming to store better and being much less prone to neck rot. As for the parsnips, what can I say? They need sunshine to grow, and there was precious little of that last year.

Peel, chop and into the pan along with some chopped garlic, chilli and ginger. Throw in some spices - mustard seeds, cardamom, fenugreek and turmeric - and a bay leaf, sweat gently for a few minutes then add water and simmer until the veggies are soft. A little chicken stock wouldn't go amiss, but it really isn't essential as there is so much flavour from the vegetables and spices. A brief application of the hand blender, adding a little more water if it is too thick, check the seasoning and that's it. Serve sprinkled with chopped coriander and a slice or two of homemade oaty bread.

A frugal widow's lunch if ever I saw one!