Learn how to make this delicious and versatile soup to impress your guests. They will love this fully plant-based soup!
The Parsnips are naturally sweet and earthy. The mix of Indian spices we use, jazz up the parsnips. The coconut milk and potatoes give it that creaminess; and the chilli, a little fire. Also, feel free to hit it with a drop of your favourite hot sauce!
You can serve the parsnip soup hot in a bowl, with all the trimmings and with a good chunk of cracker bread. Or you can serve it at room temperature as a canapé or a party snack in fancy shot glasses or mini bowls.
Watch the Full Recipe on YouTube here below:
3-4 Parsnips (regular size, about 320g - you can use baby parsnips too)
2 Potatoes (white, medium size)
1 Onion (chopped)
2 Garlic cloves (chopped)
Ginger (chopped, 1 piece of the size of a thumb)
3 Tbsp Coconut Oil
2 tsp Garam Masala
1 tsp Turmeric
1 tsp Coriander/Cilantro (ground)
1 tsp Cumin (ground)
1/2 tsp Paprika (smokey, medium hot)
400ml Coconut Milk (1 can)
1 litre Vegetable Broth (see recipe on my website)
Salt and Pepper
1 Red Chilli (chopped)
Fresh Coriander/Cilantro leaves (1 handful)
Olive Oil (Extra Virgin)
Grab 3-4 regular sized parsnips. I’m using some baby ones here though. Once you’ve rinsed and peeled your parsnips roughly cut them into chunks. Do the same with 2 medium sized potatoes. It doesn’t need to look pretty at this stage. Deseed and chop a red chilli. Keep the seeds in, if you’ve feeling brave!
Get a large nonstick pan or pot on medium heat and add 3 tablespoons of coconut oil. Add one large onion and 2 cloves of garlic - all of this should be chopped. Now hit it with that zingy ginger, i chopped a piece that’s the size of my thumb.
Time for the spices! Add 2 teaspoons of Garam Masala, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, 1 teaspoon of ground coriander or cilantro, and half a teaspoon of smokey paprika.
Drop in the chopped parsnips ….. and don’t forget the potatoes. Stir together so that everything gets coated in the oil and flavours. Pour in a can of coconut milk. And add 1 litre of vegetable broth. To see how you can make this broth click the link up here or down in the description. Give it some seasoning to help it along. Turn the heat to low and let it simmer for 25 or 30 minutes.
After about half an hour, check that the parsnips and potatoes are cooked, they should be soft. Give it a taste and adjust your seasoning accordingly. If you’re happy with the taste remove the soup from the heat and add it to a blender for some whizzing.
As the soup is still hot, remember to place a tea towel over the top of the blender, leaving the top cap off. This way the steam can escape and you’ll avoid making a big mess. You should end up with a creamy consistency. See if it needs more salt and pepper before you serve.
Serve the soup hot in a bowl along with a good chunk of cracker bread. Or serve at room temperature as a canapé.