- 1 onion
- 800g parsnips
- 1 garlic clove
- A thumb of ginger
- 400ml coconut milk
- ½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 350ml boiling water
- 1.
Peel and finely chop the onion. Peel the parsnips and trim off the very ends. Finely chop them.
- 2.
Warm a pan for 1 min, then add ½ tbsp oil and the veg. Season with salt and pepper (use white pepper if you have it). Cover the veg with a piece of greaseproof paper. Pop on the lid.
- 3.
Sweat the veg over a very low heat for 15-20 mins till they’re soft but not browned – stir once or twice to check. While the veg sweat, peel and grate the garlic and ginger.
- 4.
Lift off the greaseproof paper. Stir in the garlic and ginger. Pour in the coconut milk and add 350ml boiling water.
- 5.
Stir to mix. Ladle the soup into a blender and blitz till smooth. No blender? Use a hand-held blender in the pan.
- 6.
Pour the soup back into the pan and warm through for 2-3 mins. Taste and add a little more salt and pepper if you think it needs it. Ladle into warm bowls and serve.