Coconut Cream of Parsnip Soup
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Prep: 15 mins
Cook: 25-30 mins
Snow white parsnips make a velvety smooth soup when cooked till tender and then blitzed with creamy coconut milk.
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455 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 800g parsnips
  • 1 garlic clove
  • A thumb of ginger
  • 400ml coconut milk
From your kitchen
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 350ml boiling water
Step by step this way
  • 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.

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