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Carrot & parsnip soup with coconut milk
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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: