Heat 2 tablespoons of water in the base of a large pan and sauté the onion with a pinch of salt for 5 minutes on a medium heat. Add the fresh grated ginger and cook for another 2 minutes.
Add the chopped parsnips and apple to the pan with a little extra water. Cook for 3 minutes.
Add the garum masala, ground ginger (if not using fresh), cloves and cinnamon (if using). Stir well to coat the parsnips and apple. Pour in the vegetable stock - just enough to cover the veggies and apple.
Bring to the boil, then pop on the lid, reduce the heat and simmer for 15 minutes or until the parsnips are soft.
Turn off the heat and leave to cool slightly.
Whilst the soup is cooling, tip the cumin and mustard seeds into a small pan and toast over a medium heat for 2 minutes until they start to pop. Turn off the heat and put to one side.
Add some of the oat milk to the parsnips and blend until smooth, adding more milk as needed to get the consistency you want.
Reheat gently, making sure it all gets piping hot again.
Serve with a dollop of yoghurt, a sprinkle of seeds and finished with fresh chopped coriander.
