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    Carrot & parsnip soup with coconut milk

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    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.

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