Roasted Parsnip & Coconut Soup:


1 Small onion chopped

6 (or more) Medium size parsnips peeled and chunked

300 ml can coconut milk

1/4 pint vegetable stock (you can use half veg cube or fresh stock)

2-3 teaspoons ground cumin

1 tablespoon oil of choice (olive, coconut, vegetable)

Salt & Pepper to taste

Optional Drizzle dessertspoonful of honey over parsnips before popping in the oven

Preheat oven Gas 6

Drizzle parsnips with a little olive oil, cooked for approx 25-30mins or until cooked, (watching out that they don’t cook too quickly around the edges). Whilst parsnips are cooking chop the onion. Over a low/medium heat fry the onions in the oil (stir occasionally) until just becoming transparent. When parsnips are cooked add them to the onions together with the cumin, stir well coating the vegetables. Add the vegetable stock and blend, once smooth add the coconut milking seasoning - if you would like a stronger taste you can add more cumin or for a spicy version - 1 tablespoon of curry powder instead of cumin.

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