Parsnip Soup With Coconut And Ginger Recipe

Name: Parsnip Soup With Coconut And Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 teaspoon Butter; 1 whole Large Onion, Roughly Diced; 2 whole Garlic Cloves, Finely Diced; 1 teaspoon Ground Ginger; 1 Tablespoon Garam Masala; 4 whole Large Parsnips, Peeled And Roughly Chopped; 3/4 pounds, 2-1/8 ounces, weight Tin Coconut Milk Light; 2 cups, 8 tablespoons, 1-2/3 teaspoons, 1 pinches Vegetable Stock; Salt And Pepper, to taste

Servings: persons

1
Heat the olive oil and butter in a large saucepan. Add the onion, garlic, ginger and garam masala to the pan and cook gently for 5-10 minutes until the onion is soft.
2
Add the chopped parsnips to the saucepan and stir around so that everything is coated with the spices. Pour in the coconut milk and vegetable stock, season with salt and pepper and bring to the boil. Turn the heat down and simmer with the lid on for 25-30 minutes. Keep an eye on the pan to make sure it does not boil over!
3
After this time use a knife to make sure the parsnips are tender. If the knife goes in easily and they are cooked, remove the pan from the heat and blitz until smooth with a hand blender (or preferred appliance). Taste to check the seasoning.
4
I served ours with a garnish of coriander leaves and home-made bread on the side. Beautiful.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 teaspoon Butter, 1 whole Large Onion, Roughly Diced, 2 whole Garlic Cloves, Finely Diced, and more.

Yes, Parsnip Soup With Coconut And Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsnip Soup With Coconut And Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions