I used all the vegetables for this recipe of curried roast parsnip soup with coconut from the panier that I bought from the local farm as I’m a great advocate of buying locally. I love the surprise element of buying a box of vegetables and not knowing what you are going to get from week to week. I probably wouldn’t have bought parsnips so it was a good change to make a soup out of them.

Serves 2

2 large parsnips

Cooking oil

1 small carrot

1 small leek

1 litre of water

1 vegetable or chicken stock cube

2 heaped teaspoons of curry powder

1 heaped teaspoon of coriander

1 heaped teaspoon of cumin

4 tablespoons of coconut milk

  1. Peel and chop the parsnips, boil in the water until slightly soft.
  2. Remove the parsnips from the water (save the water) and roast in the oven with a little oil until crispy.
  3. Meanwhile, peel and chop the carrot and slice the leek. Boil in the saved water with the stock cube.
  4. Add the spices and the parsnips.
  5. Blend and then add the coconut milk.
  6. Sprinkle with a little coriander.

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