Spiced Parsnip & Coconut Soup

Melt 2T butter in soup pan & add 5 finely chopped shallots, 1t ground coriander, 1t ground cumin, 1 small dried red chilli, 1t turmeric, 1t ground cardamom. Cook over low heat for 5m.

Add 2 large peeled & chopped parsnips.

Put a piece of baking paper on the surface of the veges & put the lid on the pot.

After 10m, stir in 1T flour, cook 1m and then stir in 1L stock.

Simmer for 20m stirring occasionally.

Cool & blend until smooth.

Return puree to pan and add 200ml coconut cream, s&p.

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