This wonderfully warming soup has a mild curry flavour from a blend of spices, and a brilliant sunshine yellow colour thanks to the inclusion of anti-inflammatory turmeric. The curry perfectly complements the sweetness of the parsnips, which I decided to roast to really enhance the flavour.
I tend to enjoy my soups with quite a thick texture as I find that makes for a more satisfying lunch or dinner but feel free to add more liquid if you prefer.
Three great health benefits: anti-inflammatory, boosts immunity, beneficial for heart health
Freezes well
Ingredients:
700g parsnips, peeled and chopped
3 tbsp coconut oil, liquid
1 onion, chopped
The seeds from 6 cardamom pods, crushed in a pestle and mortar
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground ginger
1 litre vegetable stock
300ml water
Sea salt & pepper, to season
Method:
1) Preheat oven to 180 degrees C. Place the chopped parsnips in a roasting tin with 2 tbsp of the coconut oil. Roast for 35- 40 minutes until cooked.
2) In a large saucepan, heat 1 tbsp coconut oil over a medium heat. Add the onion and cook for a couple of minutes, until softened. Add the spices and cook for a minute, stirring constantly.
3) Add the parsnips, along with the stock and water. Bring to the boil and then reduce the heat. Simmer for 20 minutes. Season with salt and pepper to taste. Allow to cool.
4) Pour into a blender and blend until smooth. Reheat to serve.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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