- Recipes
- Spiced Peanut Butter & Roasted Parsnip…
Ingredients
- 3 parsnips, peeled and cut into small chunks
- 1 red onion, peeled and quartered
- 2 cloves garlic, peeled
- 2½ cm fresh ginger root, peeled
- 2 tsp vegetable stock powder, made up with 720ml boiling water
- 2 tbsp Pip & Nut Peanut Butter
- 2 tbsp coconut cream
- 1 pinch chilli powder
- 2 tsp ground cumin
- 45g coriander leaves, 30g for the soup, 15g for the topping
- 1 tbsp coconut chips, for the topping
- 1 tbsp pumpkin seeds, for the topping
- 1 orange, grated zest, for the topping
Method
Step 1
Preheat the oven to 200°C/400°F/ gas mark 6. Line an ovenproof dish with baking parchment, add the parsnips, onion, garlic and ginger to the dish and roast for about 20 minutes.
Step 2
Meanwhile, make the topping by stirring the coconut chips, orange zest, pumpkin seeds and 15g of coriander leaves together to combine, and seasoning with salt and pepper. Set aside.
Step 3
Blitz the stock in a high-speed blender with the peanut butter, coconut cream, chilli powder, cumin and coriander the rest of the coriander leaves.
Step 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.
Step 5
Serve in bowls, sprinkled with the topping.
Shop the ingredients
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On OfferValue
Ocado Red Onions 3 per pack
3 per pack£1.10
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Value
Ocado Coriander 30g
30g52p
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Value
Ocado Parsnips 750g
750g£1.13
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Other
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Ocado Pumpkin Seeds 100g
100g80p
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Ocado Organic Oranges 4 per pack
4 per pack£2.10
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Ocado Ground Cumin 41g
41g£1
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Pip & Nut Smooth Peanut Butter 1kg
1kg£7.50
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Marigold Swiss Vegetable Bouillon Powder 150g
150g£2.45
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Ocado Hot Chilli Powder 45g
45g£1
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