Curried Parsnip & Coconut Soup
This nutty and sweet soup is the perfect way to introduce parsnip to anyone who might be reluctant to try it, and has the added benefits of being a great source of dietary fibre and potassium.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Wheat Free, Gluten Free, Dairy Free, Vegetarian
You will need:
- 2 teaspoons groundnut oil
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 300g parsnip, peeled and cut into small dice
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 2cm piece fresh ginger, peeled and finely chopped
- ½ teaspoon red chilli flakes
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- 2 tablespoons water
- 500ml vegetable stock
- 100ml half-fat coconut milk
- 1 bay leaf
- ½ teaspoon finely chopped thyme
- 50g raw cashew nuts
- 1 teaspoon finely chopped fresh coriander
- Freshly ground black pepper
- Heat the oil in a medium non-stick pan and lightly fry the seeds until they start to pop.
- Add the parsnips, onion, celery, ginger, chilli flakes, turmeric, garam masala and water. Place the lid on and cook until the onion and celery are soft – about 5 minutes –stirring it every so often to make sure it doesn’t stick.
- Add the stock, coconut milk, bay leaf and thyme to the pan cover and bring to the boil. Reduce the heat and remove the lid, then leave to simmer until all the vegetables are cooked – about 8 minutes.
- Stir in the cashew nuts and blend the soup until smooth, using a hand-held blender or by transferring to a food processor.
Ladle into warmed soup bowls, garnish with the coriander. Season with black pepper and serve.