Carrot & parsnip soup with coconut milk


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.

  • Total time: 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 946Kj
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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3 stars

Average user rating Based on 18 ratings