If you fancy a bowl full of soup packed with vitamins that’s super quick, cheap and utterly delicious then look no further. This is a soup that I can guarantee you will want seconds and thirds from and before you know it you will be licking the pan clean!
As a kid I HATED parsnips, I couldn’t understand how anyone could enjoy them. My younger brother would pile his plate with them, whilst I would back hand them to our trustworthy dog (aka the dustbin). However as I have grown older and my tastes have matured I have become obsessed with them! They are so versatile, roasted, boiled, curried or even shaved in to vegetable crisps, parsnips can be enjoyed in a variety of ways!
As a member of the root vegetable family they are seemingly always second best to the carrot – however, in my humble opinion deserve to be celebrated just as much!
- *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
- 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
Â
Â
After months, I finally made your pistachio blackberry cake…it was divine!
Thank you so much for your measage, April! This has made my day! So pleased you enjoyed it!
Unlike other cooks that I’ve followed, your measurements are accurate enough where you don’t have to add anything. Which means that a mediocre cook, like myself, can make a meal that makes them look like a master chef! My family loved that cake! Can’t wait to make an entrée! Thank you SOO much!
Thank you very much, April- its so lovely to hear that you all enjoyed the cake so much. I have just perfected a chocolate cake which I cant wait to share! I hope you continue to enjoy my recipes and please do keep me updated as to any others you try!
I just made this soup, and I absolutely love it! I’m currently tucking into a bowl, and sticking the rest in the fridge for my meals this week. The first of many of your recipes that I try I think!
Thank you so much, this comment has certainly made my day! 🙂 I am so glad you enjoyed it. Do keep in touch!
I absolutely adore parsnips. Never thought of combining them with apple. Sounds divine. This will definitely go on my to-make list. Thank you!