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Spiced Peanut & Roasted Parsnip Soup

Spiced Peanut Butter & Roasted Parsnip Soup

Brought to you by: Pip & Nut
    2 serving

Prep time:

Cook time:

Serves: 2

By 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.
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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.

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