Parsnips are definitely up there when it comes to my favourite winter vegetables. Often overlooked, or disregarded as some kind of melanin-challenged carrot, they are super versatile, really filling and a great source of vitamins and minerals.
I absolutely love eating them roasted (in my opinion any Sunday roast is incomplete without them) but eating them roasted in a soup? Now that’s just another level of deliciousness right there. This fabulous vegetable is sweet, nutty and creamy when soupified, the combination of which makes for just about the most comforting dish ever.
The addition of some spices and coconut gives this soup an even creamier texture with a little hint of spice. It’s so warming and you can literally feel it nourishing your body as you eat it – I just can’t get enough of it!
- 600g parsnips, washed and peeled
- 2 tbsp rapeseed oil
- 1 litre water
- 2 tbsp coconut milk
- 1 tsp cumin
- 1/2 tsp chilli powder
- 1/2 tsp himalayan sea salt
- 2 garlic cloves, peeled
Roughly chop the parsnips and place them on a baking tray with the garlic cloves. Drizzle over the rapeseed oil and the spices and roast at 180 degrees for around 20 minutes, until the parsnips are golden on the outside. In a blender, combine the parsnips, garlic and water and whizz until the texture is creamy and smooth. Pour into bowls and swirl the coconut milk in with a spoon.
Love, Mrs H xx