Pic of Spiced parsnip soup

Spiced parsnip soup

Show ingredients

Soups & stews

Spiced parsnip soup

Serves 4 50 min
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

Prep time: 10 min
Cooking time: 40 min

  • 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.

  • 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.

  • Step 3

    Finally add the parsnip chunks and half the chopped coriander.

  • Step 4

    Mix thoroughly and cook for 2 minutes, then pour in the coconut milk and hot stock.

  • Step 5

    Bring to the boil, reduce the heat, cover and cook for 15-20 minutes, until the vegetables are soft.

  • Step 6

    Cool slightly and blitz in a food processor or with a handheld blender.

  • Step 7

    Reheat gently, season to taste and sprinkle with the rest of the chopped coriander.

You may also like…