This one is a real winter warmer and celebrates one of the best of the season: parsnips.
It is packed with healthy fats to balance out the starch and plenty of flavour, making it both satisfying and satiating.
Naturally vegan and gluten-free, it's a great choice for a healthy January lunch.
Serves 4
30 minutes
Ingredients
1 tbs coconut or avocado oil
1 large onion, finely sliced
1 inch ginger, grated
2 cloves garlic, crushed
1.5 tsps garam masala
500g parsnips, chopped
800ml vegetable stock
400ml coconut milk
Salt & pepper
To serve (optional)
2 tbs hazelnuts, chopped
1 tbs black mustard seeds
1 tbs coconut oil
Pinch garam masala
Pinch salt
Method for Curried Parsnip Soup
Pour the oil into a large pan and set over a low to medium heat. Saute the onion for 5-6 minutes until it becomes soft and translucent. Add the ginger, garlic and garam masala and cook for 2 minutes more.
Add the parsnips, stock and coconut milk to the pan and bring to a boil. Then turn the heat down to simmer for 20 minutes.
If you are adding the topping, fry the hazelnuts, mustard seeds and salt in the oil for 2-3 minutes, until the seeds start to pop and the nuts are toasted.
When everything is cooked, use a stick blender or food processor to blend the soup until smooth. Serve immediately.
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