Spiced Parsnip Soup

A smooth, creamy and cozy soup to get you through the last of the winter weather.

This recipe is one I learnt from my Mumma, and it gives me those nostalgic feels whenever I make it. There's nothing better on a cold winter day than warm homemade soup. Moreover, this soup is great for the environment - it's 100% plant based, uses seasonal veg and even makes use of the parsnip peelings so there is very low waste. This recipe works for most veg, so use what you have. For example, you could replace the parsnip with carrot or butternut squash and it would taste equally delish!

Spiced Parsnip Soup

Ingredients

• 1 tbsp oil

• 1 onion

• 2 garlic cloves

• 4-5 medium parsnips, peeled and roughly chopped (optional: save peelings)

• 1.5 tbsp curry powder

• 450ml veg stock

• 1 can coconut milk

Equipment

• 1 large saucepan

• A stick blender (can use food processor as alternative)

• Wooden spoon / spatula

Instructions:

1. Heat oil in a large saucepan over a medium heat.

2. Add onion and garlic and cook for 5 mins or until soft.

3. Add parsnips and curry powder and cook for a further 2-3 mins, stirring often.

4. Add veg stock and leave to simmer for 10-15 mins, stirring occasionally.

5. Add coconut milk and cook for another 2 mins, until heated through.

6. Using a stick blender , blend until smooth. You could also transfer to a food processor.

7. Serve and enjoy!

♻️ Food waste tip ♻️ = save parsnip peelings and coat with oil, curry powder, salt and pepper. Add to air fryer or oven on low temperature and cook until crispy. Add as a topping to soup or eat as crisps.