Curried Parsnip Soup

Updated: Feb 23

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.



I love to hear how you get on with my recipes so please let me know your thoughts below!


21 views0 comments

Recent Posts

See All