Carrot & parsnip soup with coconut milk

  • Total time: 20 minutes

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.