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Search results for 2 tbsp of pip & nut peanut butter
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Search results for 2 tbsp of coconut cream
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Search results for 1 orange, grated zest, for the topping
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Search results for 1 tbsp of pumpkin seeds, for the topping
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Search results for 3 parsnips, peeled and cut into small chunks
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Search results for 2 tsp of vegetable stock powder, made up with 720ml boiling water
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Search results for 2 tsp of ground cumin
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Search results for 45 g of coriander leaves, 30g for the soup, 15g for the topping
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Search results for 1 tbsp of coconut chips, for the topping
- 125g(£9.60 per kilo)Price£1.20
- VegetarianVeganOrganicRating, 4.8 out of 5 from 65 reviews.(65)100g(£17.00 per kilo)Price£1.70Previous price£2.00
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- Lactose FreeVegetarianGluten FreeRating, 4.8 out of 5 from 36 reviews.(36)25g(£40.00 per kilo)Price£1.00
- Suitable for freezingVegetarianGluten FreeRating, 3.4 out of 5 from 8 reviews.(8)35g(£37.14 per kilo)Price£1.30
Ingredients
- 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