Spiced peanut parsnip soup

Spiced peanut parsnip soup

By
From
The Pip & Nut Butter Cookbook
Serves
2
Photographer
Adrian Lawrence

By pre-roasting the parsnips, you get a great caramelized flavour that gives this soup that extra flavour boost. It’s like a high-five in a bowl.

Ingredients

Quantity Ingredient
3 parsnips, peeled and cut into small chunks
1 red onion, peeled and quartered
2 garlic cloves, peeled
2.5 cm piece fresh ginger, peeled
2 teaspoons vegetable stock powder, made up with 720ml boiling water
2 tablespoons Plain nut butter, we used peanut
2 tablespoons coconut cream
pinch chilli powder
2 teaspoons cumin
30g coriander leaves

For the topping

Quantity Ingredient
1 tablespoon coconut chips
1 tablespoons pumpkin seeds
1 orange, finely grated zest
15g coriander, chopped
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Line an ovenproof dish with baking parchment, add the parsnips, onion, garlic and ginger to the dish and roast for about 20 minutes.
  2. Meanwhile, make the topping by stirring all the ingredients together to combine, seasoning with salt and pepper. Set aside.
  3. Blitz the stock in a high-speed blender with the peanut butter, coconut cream, chilli powder, cumin and coriander.
  4. Remove the roasted veg from the oven and add to the blender. Power for 1–2 minutes on a medium-high speed until you get a smooth texture. You may wish to add more water, depending on your preferred thickness.
  5. Serve in bowls, sprinkled with the topping.
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