Spiced Peanut Butter & Roasted Parsnip Soup
By Pip & NutBy pre-roasting the parsnips, you get a great caramelised flavour that gives this soup that extra flavour boost. It's like a high-five in a bowl.Time and servings
Ingredients
13 total- 2 tbsp of pip & nut peanut butter
- 2 tbsp of coconut cream
- 1 pinch of chilli powder
- 1 orange, grated zest, for the topping
- 1 tbsp of pumpkin seeds, for the topping
- 3 parsnips, peeled and cut into small chunks
- 1 red onion, peeled and quartered
- 2 cloves of garlic, peeled
- 2.5 cm of fresh ginger root, peeled
- 2 tsp of vegetable stock powder, made up with 720ml boiling water
- 2 tsp of ground cumin
- 45 g of coriander leaves, 30g for the soup, 15g for the topping
- 1 tbsp of coconut chips, for the topping
Method
5 stepsStep 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.