Recipe: Parsnip and Coconut Soup

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You might think this would be a strange combination, but it works. Using up the leftovers before we make our pre christmas visit to family, I found a bag of parsnips looking rather sorry for themselves. I fried 2 finely chopped onions, a clove of garlic and a small piece of fresh ginger until golden. Then I added chopped parsnips, a teaspoon of garam masala and poured on cold water to cover. The soup was left to simmer until the parsnips were soft. To finish, I added the remains of a pot of fresh coriander leaves and blended until smooth. Finally the soup was returned to the pan and I added half a can of coconut milk left over from last night’s thai chicken. Season to taste and serve warm with crusty bread. Now I need to find a use for some rather wrinkly carrots….

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2 Comments

  1. That sounds delicious. We enjoyed the parsnip and pear soup I made last week when we had visitors. We had a “using it up soup” on Friday – asparagus, celery and broccoli, which were all slightly past their best, to which I added onion and chicken stock. It was delicious – I just hope I can recreate it!!

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  2. Sounds soooo yummy Tracey. We have parsnip and apple soup sometimes. Its reminded me theres a rubbery looking parsnip lurking in the bottom of the fridge…..
    Ali x

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