I adore the flavour of parsnips and use them quite a lot. Who needs potatoes when so many other tasty veggies are available?! I was going for a reasonably thick soup, but if you want it more liquidy just adjust your stock measurement. Enjoy!
1.5 kg parsnips ( this is about 6-8 parsnips depending on their size)
1.5 litres chicken or vegetable stock
1 medium brown onion
Thumb sized knob of ginger
1 apple grated (I used a Granny Smith)
1 tablespoon garam masala
1 tablespoon curry powder
1 cup coconut milk
2 tablespoons coconut oil
Black pepper to taste
Peel and roughly chop parsnips and onion. Peel and grate ginger.
Heat oil over medium in a large pot.
Add onion and soften.
Add ginger, curry and garam masala and fry for a minute until fragrant (don’t have temperature too high, you don’t want it all sticking to bottom of pot).
Throw in your parsnips and coat in the spices.
Pour in your stock and bring to boil.
Lower the heat to a simmer, partially cover with lid until parsnips are cooked through.
When done, remove from heat and purée with stick blender until smooth.
Pour in the coconut milk and stir through grated apple.
Season with pepper.
By Holly Purdy, InnerFight foodie and coach