I’m besotted with contradictory flavour combinations, especially the magical sweet-savoury-spicy trio. I salivate at the mere mention of chilli chocolate, or salted caramel. I’ve even been known to order a side of satay sauce to eat with a spoon (after a couple of wines when my shame has left the building), much to the bemusement of my dinner companions.
This luminous, soothing soup celebrates this holy trinity of flavours. A Thai-inspired creamy coconut base and a plethora of fragrant Indian spices marry two of my favourite cuisines, while agave-roasted parsnips add an earthy sweetness to balance and compliment the spice. It’s dreamy alone or with toasted rye bread, and it’s nutritionally potent to boot…
Parsnips are a great source of insoluble fibre that help to lower blood cholesterol, and contain abundant antioxidants to keep disease at bay. Coconut milk contains lauric acid, which promotes bone strength, and is a good source of minerals such as iron and calcium. Bountiful spices add phytonutrients, essential oils, antioxidants, minerals and vitamins that are essential for overall wellness…
HONEY SPICED PARSNIP SOUP:
Gluten free – Dairy free – Refined sugar free
Serves: 2 as a main, 4 as a starter
3x medium parsnips
1 large onion
Thumb-sized piece of fresh ginger
2 cloves of garlic
1/2 red chilli
35ml olive oil
400ml tin of coconut milk
2 tablespoons of agave
1 tsp paprika
1 tsp dried coriander leaf
3/4 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground cinnamon
(or substitute the above for 2.5 tsp good quality curry powder)
Preheat the oven to 180 degrees centigrade.
Chop the parsnips into large chunks and boil in hot water for 5 minutes.
Add 20ml of the olive oil, the honey, 15ml of water and a pinch of salt to a medium sized casserole dish.
Once the parsnips have boiled, drain and add to the casserole dish, rolling the chunks in the honey mixture until completely covered. Cover the dish with tin foil and place in oven for 30 minutes.
After 15 minutes thinly slice the onion. Add the remaining oil to a large pan and sauté the onion on a low heat, stirring regularly to avoid burning.
Dice the ginger and thinly slice the garlic and then add to the onions.
De-seed and thinly slice the 1/2 red chilli and add to the onion, garlic and ginger mix. Keep cooking on a low heat, stirring regularly, until the parsnips have finished roasting.
Once the parsnips are ready, take them out of the oven and tip them into the pan along with the honey mixture left in the bottom of the casserole dish. Turn the heat of your stove up to medium/high.
Add the coconut milk along with 200ml water and continue to cook. Add all of the spices along with a teaspoon of salt to the pan and stir well.
The veg should now be soft until to mash with a potato masher, however if you have one available tip the ingredients into a food processor and blitz for 30 seconds.
Ladle into bowls and enjoy!