Spicy Parsnip Soup - Vegan Version |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is based on a Jamie Oliver recipe. It is rich and delicious - and even better reheated the second day! Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
2 garlic cloves, minced |
1 thumb-sized chunk ginger, minced |
1 tablespoon garam masala |
6 parsnips, peeled and chopped |
250 ml coconut milk |
250 ml almond milk |
1 liter vegetable broth |
salt and pepper |
1 red chili, chopped |
1 handful coriander leaves, chopped |
Directions:
1. Saute the onion in the olive oil for about 5 minutes. Add the garlic, ginger and garam masala and sauté an additional 5 minutes - the onions will be soft and sweet.
2. Drop in the parnsips and stir until they are completely coated with the mixture. Add the milks and veggie broth and bring to the boil. Simmer for about 30 minutes - with the lid on.
3. Check the parsnips, if they are soft then it's time to blend! Add some salt and pepper then use an immersion blender to puree the soup completely.
4. Serve with chopped chili and chopped coriander leaves sprinkled on top of each bowlful.
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