Spicy Parsnip Soup
I’m overjoyed that it’s finally parsnip season here in the UK! Although I am partial to them roasted as they caramelise so beautifully; most all, I love to blend them into a thick, rich, gorgeously spicy soup. Parsnips are crammed full of vitamin C, folic acid and fibre, plus they even have anti-inflammatory and antioxidant proprieties.
This recipe is a fragrant twist on a classic; I added fresh ginger, turmeric, cinnamon and chili, and as well as made even creamier with coconut milk, there’s no simpler or more nutritious way to warm up this winter.
Ingredients
- 1 tbsp of olive oil
- 1 large onion (roughly chopped)
- 2 cloves of garlic (roughly chopped)
- 6 medium-sized parsnips (peeled and roughly chopped)
- 1 piece fresh ginger (peeled and roughly chopped)
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 500 ml coconut milk
- 1 litre hot water + 1 cube of good-quality vegetable stock
- 1 tsp dried chili (or 1 fresh red chili if you like it super spicy!)
- 1 handful fresh coriander (roughly chopped)
- salt and pepper to taste
Method
- Place a large saucepan on a high heat and add the tbsp of olive oil. Then add the onion, garlic, ginger, tumeric and cinnamon, and then cook, constantly stirring, until the onions are tender.
- Next add the chopped parsnips and stir until well combined and the chunks have been coated in the spices.
- In a large glass jub, prepare the stock by mixing the stock cube with 1 litre of boiling water.
- Then add the coconut milk and stock to the saucepan mixture, bringing it to the boil for about 1 minute.
- Once bubbling, turn down the heat to a gentle simmer, and leave with a lid on for about 20 minutes, until the parsnips have completely softened.
- Once the parsnip chunks are soft, remove the saucepan from the heat and leave for at least 5 minutes to cool slightly before whizzing the mixture with a hand blender. Add chili flakes, salt and/or pepper as needed.
- Garnish with a sprinkle of chili, pepper and the chopped coriander.
NB. This will freeze for up to 3 months, or keep in the fridge in an airtight container for 4 days.
