Method

• Peel the parsnip and potatoes, and dice
• Using a heavy based pot, add the garlic oil and heat
• Add cayenne pepper to the pot and fry for a quick minute
• Add the parsnip and potato and fry off, but do not brown, just so it starts to soften
• Add 2 Tbsp peanut butter and mix well
• Season and add the stock and oat mylk
• Turn down the heat and let it simmer slowly until vegetables are very soft
• Using the stick blender, whizz it until smooth, and season to taste
• Serve with a swirl of chilli oil, lime juice and tsp of peanut butter