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Indian parsnip soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Vibrant root veggies shine in this versatile and delicious dish.
Ingredients:
  • 30g butter
  • 1 brown onion, coarsely chopped
  • 20.00 ml finely grated ginger
  • 6 fresh curry leaves
  • 4 parsnips, peeled, coarsely chopped
  • 1 potato, peeled, coarsely chopped
  • 1 litre vegetable liquid stock or chicken style liquid stock
  • 126.25 gm coconut cream
  • Natural yoghurt, to serve
  • 8.80 gm flaked coconut
  • 1 tsp cumin seeds
  • 62.50 ml coriander leaves
  • 62.50 ml mint leaves
Instructions:
  • In a large saucepan over medium heat, melt the butter. Sauté the onion until soft and golden, stirring occasionally for about 10 minutes. Add the garlic, ginger, chilli, and curry leaves and cook for 1 minute until fragrant. Stir in the parsnip, potato, and stock, then bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until the parsnip is tender.
  • Allow it to rest for 5 minutes to cool slightly.
  • Puree half of the parsnip until velvety. Transfer to a fresh saucepan and puree the other half. Stir in coconut cream and season with salt and pepper to taste. Gently heat over a low flame.
  • For the coriander sambal, toast coconut in a small frypan over medium heat, stirring occasionally, for 2-3 minutes until lightly toasted. Transfer to a bowl.
  • Toast the cumin seeds in the pan for 1 minute until fragrant. Remove from heat.
  • Combine cumin, coriander, mint, and lemon juice with coconut, stirring well.
  • Divide the soup into bowls, add a dollop of yogurt, and spoon over the sambal. Serve right away.

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