Parsnip Soup With Sesame Coconut Crunch
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 5 medium parsnips
- a drizzle of extra virgin olive oil
- ½ teaspoon fine sea salt
- 2 teaspoons garam masala
- ½ teaspoon ground turmeric
- 1 medium white onion
- 1 clove of garlic
- 9 fl oz oat milk
- 17 fl oz vegetable stock
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Preparation
Step 1
Preheat oven to 180°C / 160°C fan. Place a large heavy-bottomed saucepan over medium-high heat. Add a generous drizzle of olive oil and parsnips and toss to coat in the oil. Sprinkle with the garam masala, turmeric, and salt. Stir to coat the parsnips in the spices and then cover. Cook, uncovering to stir every 3 minutes or so, for about 15 minutes, or until the parsnips are tender when pierced with a fork. (We like to cook the parsnips on their own first to intensify their flavour).
Step 2
Once the parsnips are soft add the chopped onion and garlic. Toss to coat in the oil and spices and cook for 5-6 minutes, stirring occasionally, until the onions are softened and translucent.
Step 3
Add the oat milk and vegetable stock to the pan and allow to simmer for about 5-6 minutes, until the vegetables have softened even further and have absorbed some of the liquid.
Step 4
Meanwhile, make the topping by mixing together the oats, coconut flakes, sesame seeds, and oil. Pour onto a parchment-lined baking tray and bake until golden brown all over, 6-7 minutes. Remove from the oven, lightly sprinkle with flaky sea salt, and set aside to cool.
Step 5
Serve the soup in bowls with a generous amount of crunchy topping.
Step 6
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