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Carrot & parsnip soup with coconut milk
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Serves: 4
1 tbsp oil
450g parsnips, cut into chunks
450g carrots, cut into chunks
2 tsp ground coriander
400ml can reduced fat coconut milk
700ml vegetable stock
½ x 28g pack coriander, chopped
1 Heat the oil in a large saucepan and fry the parsnips and carrots for
5 minutes. Add the ground coriander and cook for 1 minute.
2. Add the coconut milk and stock, bring to the boil, cover and simmer for 10-12 minutes or until the vegetables are tender.
3. Purée, season and add the fresh coriander. Serve with crusty bread.
Typical values per serving:
Energy |
946Kj 226Kcal |
---|---|
Fat | 12.3g |
Saturated Fat | 7.1g |
Carbohydrate | 25.8g |
Sugars | 15.7g |
Protein | 3.1g |
Salt | 1.8g |
Fibre | 7.9g |
per serving
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