SOUPS

Spicy Coconut and Parsnip Soup

This is on our menu regularly as its ranking is high on my list of ‘best ever’ soup recipes! Try it: it is satisfying and delicious, and hits every button! Hearty, sweet, woody and with a little bite too.

Ingredients

6 medium parsnips, peeled, and chopped into 2 cm (¾ inch) pieces

4 tablespoons olive oil

2 teaspoons powdered ginger

2 teaspoons ground cumin

salt and black pepper

1 large white onion, chopped

2 garlic cloves, finely chopped

1 chilli pepper, deseeded (unless you want an extra kick!)

1 litre (35 fl oz) water

1 vegetable stock cube (or chicken stock cube, if you prefer)

500 ml (17 fl oz) coconut milk

a few sprigs fresh coriander (cilantro), leaves only

Method

Preheat the oven to 175°C (350°F). Toss the parsnips in 2 tablespoons of the olive oil, and sprinkle with the ginger, cumin, salt and pepper. Pop the dish into the oven for 25 minutes.

Add the remaining 2 tablespoons olive oil to a frying pan, and sauté the onion, garlic and chilli until the onion is translucent.

Combine the onion mixture and the parsnips in a heavy saucepan set over medium heat. Toss together for 2 minutes. Add the water and stock cube, stir together, and heat to just under a boil. Add the coconut milk and warm through (but don’t let boil, or it will curdle). Serve, garnished with fresh coriander.