Not everyone loves parsnips but this soup brings out the best in them and may just turn you into a parsnip fan for life! The Thai flavours bring out the best in the root vegetable and turn it into something magical that warms the soul. Serve with some fresh coriander and chilli andyou are good to go.
Ingredients (serves 4)
• 2 medium parsnips
• 1 400ml can coconut milk
• 1.2ml vegetable stock
• 1 shallot
• 2 lemongrass
• 1 thumb size ginger
• 2 garlic cloves
• 30g fresh coriander
• 1 green chilli
• Juice of 2 limes
• Salt and pepper to taste
1. Preheat the oven to gas mark 6/200°C/400°F. Peel and chop the parsnips into equal cubes and roast until lightly browned. Roughly 15-20 minutes depending on size.
2. Roughly chop the garlic, shallot, ginger and lemon grass, chilli and fry on a low heat in a little oil for 3-4 minutes.
3. Put a little coriander aside for garnish and then roughly chop the rest, stalks and all, then add to the pan and cook for a further minute.
4. Add the stock and bring to the boil.
5. Add the parsnips and coconut milk and then bring to the boil again, then turn to a simmer for 15 minutes.
6. Blitz until smooth and you can pass through a sieve to get rid of any stringy bits from the lemongrass and ginger.
7. Serve.


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