Curried, Roasted Parsnip Soup packed with warming winter spices and garlic
Prep time; 10 minutes
Cook time; 20 minutes
2tbs melted coconut oil
1tsp coriander seeds
1tsp cumin seeds
½ tsp ground turmeric
½ tsp mustard seeds
1 large onion
2 garlic cloves
700g parsnips (approx. six parsnips)
1.25 litres vegetable stock
Salt and pepper as desired.
how to make it…
In a bowl, mix together the melted coconut oil, 1tsp coriander seeds, 1tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
Add 1 large onion, cut into chunks, 2 crushed garlic cloves, the peeled parsnips- chopped roughly into 2cm cubes and mix well.
Spread over a heavy baking sheet, then roast at 200C for approx. 30 mins until tender.
Pour into a pan with half the vegetable stock and blitz with a stick blender until
smooth (or use a food processor).
Add the remaining vegetable stock, season with salt and pepper and heat through whilst stirring.
Serve with toasted sunflower seeds or extra cumin seeds, coconut cream (or other cream of choice), and fresh coriander if desired.
Recipe from Jo at: www.includingcake.com