Heat a splash of olive oil and the butter in a large pan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, or until the onions are soft and sweet.
Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavors. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove the pan from the heat and carefully whiz everything up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
Serve with a sprinkling of sliced red chilli, a few cilantro leaves if you like, and a good chunk of crusty bread.