Rather than roast parsnips I prefer to cook them gently by creating a warming Winter soup. I made up this very quick recipe with the help of ready made curry paste and coconut oil that already contains turmeric. It was such a success that I have followed it up, using exactly the same recipe method, with butternut squash and red lentils. Right, let’s get started:
For 6 people:
1 White Onion chopped (red if you are making the second soup with squash)
5 Parsnips / 1 Butternut squash & 2 handfuls of red lentils - roughly chopped
2 Teaspoons of coconut oil (I use Kurmeric by Holy Lama) or add a bit of turmeric powder to the oil
Curry paste (I love Mild Curry Paste by Free & Easy on Ocado)
Tablespoon of vegetable stock (I use a simple vegan GF free powder)
Soften the onion in coconut oil in a heavy saucepan. On the same high heat add the chopped vegetables, and lentils if using butternut squash, and let them fry for 5 minutes, turning with a wooden spoon. Reduce the heat and add the vegetable stock with enough boiling water to cover the vegetables by 5 cm. Add a lid to your saucepan and simmer very gently for about 15 minutes or until the vegetables are tender, don’t overcook to a mush as you want to retain the goodness! Leave to cool slightly before blitzing till smooth with a handheld or stand alone food processor and season to taste. Top parsnip soup with finely chopped chestnuts and fresh thyme or chilli flakes and sage for the butternut squash. Deliciously warming soups that all the family will love with a big slab of fresh seedy bread.