Now the weather has taken a turn for the cool, it’s the perfect time to get in the kitchen and make something warming and comforting for the troops. I love stews and pies but for something lighter but still satisfying, you can’t go past a really good soup. My children LOVE soup and it’s a cheap and healthy option that the whole family can enjoy.
This parsnip soup is really simple to make and has an amazing zingy flavour that’s fresh and tasty – just adjust the chilli quantity to suit little taste buds!!
Ingredients
1kg parsnips, peeled and roughly chopped, inner core removed
2 fresh red chillies, tops removed and roughly chopped (remove the seeds for less heat)
1 onion, peeled and chopped
4 cloves garlic, peeled and chopped
Big knob fresh ginger, peeled and chopped
Bunch fresh coriander, stalks roughly chopped, leaves reserved
1 lime, zest and juice
2 tbsp mild olive oil
800ml chicken or vegetable stock
2 tbsp fish sauce
400ml tin coconut milk
Method
Put the parsnips, chillies, onion, garlic, ginger, coriander stalks and lime zest in a large pot. Heat gently and stir until everything begins to sizzle, then cover and sweat gently for 10 minutes.
Turn the heat up and add the stock and fish sauce. Bring to a boil, cover and simmer gently for 10-15 minutes until the parsnips are very tender (the smells are amazing).
Puree the mixture using a stick blender, food processor or normal blender.
Stir in the coconut milk and lime juice and bring back to a simmer.
Serve in bowls with a generous sprinkling of coriander leaves….YUM!
