Ginger, turmeric, sweet parsnips, creamy coconut….yes please! This is just the kind of bowl I like to see at the cold end of the year. Bursting with colour, big flavours and bags of healthy giving goodness.
Thick frost this morning in Snowdonia and grey, as grey can be (with a pinch more grey for luck). When the frosts are here, I always think of parsnips. They love this time of year!
To combat the dark skies, I felt like adding some sunshine to lunch time. This soup is creamy, with the coconut and parsnips, sweet and spicy, and with a little fresh coriander on top, is a real winter time treat. Just the colour makes me feel warmer inside!
Most of you know that I’m quite partial to a parsnip every now and again. The ones I used here were huge, gnarled things, they look like they’d had a rough winter. There’s not much seasonal produce about at the minute, so I cherish these parsnips. A friend was here and tried the soup, and was surprised that she liked it. Not a parsnip fan you see. I think we have a convert! There are parsnips and then there are parsnips, try and get some good organic if poss ones and the difference is mega! I eat these ones happily raw, so sweet, in fact parsnips contain more sugar than bananas.
I’m going to keep making soups until I finally defrost this winter, probably sometime in June at this rate. Still, I’m not complaining, I love these crisp winter mornings and having a warm bowl of soup waiting for lunch is real food for the mind, body and soul.
Go wild with the turmeric if you like, its beautifully golden, turn it up to 5 (teas) if you really love it. It can only lead to lovely flavour and it amazing for our health.
I peeled the parsnips here, because the skins on mine were very funky, all kinds of nobbles and bashes on them. With veg like parsnips, much of the flavour and nutrients are just below the skin, scrubbing them is really best.
If you are not a parsnips fan, you could try it with other sweet roots like potato or sweet potato. Let us know how it goes! This recipes is a platform really for many great variations with veg.
A twist of lime brings it all to life. Highly recommended.
This soup freezes well, so feel free to double the quantity. I would check the balance of the spices though, maybe add 75% and then taste. Sometimes multiplying recipes can throw them out a bit.
If you do freeze it, taste it once it’s reheated, the spices may need jazzing up a bit. Add more, or a really nice idea would be to fry up a little more ginger in a pan, than stir in the spices, warm through and add to soup. Freezing can kill flavours.
Creamy Parsnip & Coconut Soup
The Bits – For 4 Bowls
1 kg parsnips (peeled and chopped)
2 small onions (peeled and sliced)
3 inch ginger (peeled and finely chopped)
3-5 teas turmeric
3 teas cumin
1 teas cinnamon
½ teas cardamom
800ml light veg stock
1 tin coconut milk
Salt (to taste)
Toasted coconut or cashews (optional and very nice)
Sprinkle more of ground cumin
In a large saucepan, warm 1 tbs cooking oil and fry onions and ginger on medium high heart for 5 minutes.
Then add spices and parsnip, stir and cook for a minute, before adding the stock and coconut milk. Cover the pan and simmer for 10 minutes, until the parsnips are soft.
Blend until smooth with a stick blender. Season with salt and serve.
Parsnips are the same family as carrots, celery, dill and cumin. They are a good source of vitamin C and fibre, plus have good levels of vitamin K and manganese. Not just a pretty, knobbly root!