A flavour packed, simple to make soup packed with goodness.
Ingredients
*1 kg / 35oz. Parsnips, roughly chopped
*2 small Cooking Apples, roughly chopped
*1 medium Onion, thinly chopped
*1 tsp Cumin
*1.5 tsp Garam Masala
*1 tsp Salt
* Ground Pepper to taste
*2 large cloves Garlic, roughly chopped
*1 inch cube Ginger, peeled
*1/2 cup Coconut Milk
*750ml Vegetable stock (homemade or 1 cube organic)
*1 tbsp Coconut oil
Instructions
In to a deep pan over high heat allow coconut oil to melt. Fry off parsnips, onion, apple, garlic, ginger for about 4- 5 minutes until softened (add more coconut oil if it starts to stick)
Add in spices, salt and stir in to vegetables, continue to fry off for 2-3 minutes
Add in 750ml vegetable stock and bring to boil
Turn to simmer for 20 minutes (check parsnips are cooked by sticking a knife in)
Add in ½ cup coconut milk and stir in
Using a hand blender / liquidiser blend until smooth and creamy
Parsnip crisp garnish
To make about 30 crisps
Using a peeler peel length strips of 1 parsnip
Place 2 tbsps coconut oil or other nut oil into a frying pan place over high heat
Carefully drop in peeled parsnip ( place them next to each other not on top of each other) watch them closely as they turn colour, as they turn a light gold lift them out and place on grease proof / kitchen towel, sprinkle with salt and allow to cool before serving
Recipe by at https://thelowcarbkitchen.co.uk/parsnip-and-apple-soup/