Parsnip Soup

Parsnip Soup

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Try this great, rich and creamy parsnip soup recipe. Sweet, nutty parsnips simmered in coconut milk and vegetable stock, enhanced with aromatic spices and ginger. Serve with some red chillies and your favourite sandwich for a hearty winter lunch.

  • Recipe serves4
  • Preparation Time10 min
  • Cooking Time40 min

Ingredients

  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 thumb-sized piece fresh ginger, peeled and chopped
  • 6 medium parsnips, peeled and chopped into chunks
  • 400ml low fat coconut milk
  • 1 litre boiling water
  • ΒΌ tsp ground black pepper
  • 1 Knorr Vegetable Stock Pot
  • 1 tbsp garam masala

Method

  • Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and ginger. Cook on medium heat for around 4-6 minutes, until the onions have softened but not browned.
  • Add the parsnip and stir so that the parsnip becomes coated in the onion and spices. Pour in the coconut milk and water. Add the black pepper, water and Knorr Vegetable Stock Pot.
  • Bring to the boil, stirring to dissolve the stock pot. Turn the heat down to low and simmer, covered, for 25-30 minutes, until the parsnips are soft.
  • Remove from the heat and puree using a blender. Return to the heat, add the garam masala and warm through.
  • Serve with crusty bread and a few slices of fresh red chillies and chopped chives if desired.
  • Great care has been taken to ensure that the ingredients proposed in this recipe are suitable for a vegan diet. However, we encourage you to check the back-of-pack ingredients you use, as recipes may change and we cannot guarantee that your ingredients are suited for a vegan diet.
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