Soups & stews
Spiced parsnip soup
Many parsnip soup recipes include curry flavours, understandably, as parsnips work well with Indian spicing. The addition of coconut milk here gives a subtler flavour, resulting in a delicious, warming soup. This is good as a starter or light lunch with crusty bread.
Ingredients
- 2 tbsp butter
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2cm fresh ginger, finely chopped
- 1 chilli, deseeded and finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 2 cardamom pods
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 leek (white part only), finely chopped
- 4-5 parsnips, peeled and roughly chopped
- 2 tbsp fresh coriander, chopped
- 400ml coconut milk
- 600ml hot vegetable stock
- salt and pepper
Method
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Step 1
Heat the butter and oil in a large pan, add the onion, garlic, ginger and chilli and cook over a medium heat for 5 minutes, until softened.
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Step 2
Stir in the spices and cook for 1 minute. Add the carrot, celery and leek, reduce the heat and cook for 5 minutes.
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Step 3
Finally add the parsnip chunks and half the chopped coriander.
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Step 4
Mix thoroughly and cook for 2 minutes, then pour in the coconut milk and hot stock.
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Step 5
Bring to the boil, reduce the heat, cover and cook for 15-20 minutes, until the vegetables are soft.
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Step 6
Cool slightly and blitz in a food processor or with a handheld blender.
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Step 7
Reheat gently, season to taste and sprinkle with the rest of the chopped coriander.
