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Parsnip soup with Thai flavours

Parsnip soup with Thai flavours

This unlikely pairing works a treat. The sweet parsnip is complemented by deep and fragrant Thai spices, making this the perfect winter soup.

4 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves6
  • CourseLunch
  • Prepare20 mins
  • Cook55 mins
  • Total time1 hr 15 mins

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Ingredients

  • 2 tbsp groundnut oil
  • 3 echalion shallots, halved and finely sliced
  • 75g Thai red curry paste
  • 20g fresh root ginger, cut into matchsticks
  • 4 lime leaves
  • 2 bruised
  • 750g parsnips, trimmed, peeled, and roughly chopped
  • 400ml can reduced fat coconut milk
  • 2 tbsp fish sauce
  • 1 L fresh vegetable or chicken stock
  • 1 lime, juice
  • tbsp unsweetened desiccated coconut
  • 1 red chilli, thinly sliced

Method

  1. Heat 1 tbsp oil in a large saucepan over a medium heat. Add 2 shallots with a pinch of salt and cook gently, stirring often, for 8 minutes, until soft but not coloured. Add the curry paste, ½ the ginger and the 2 bruised lime leaves. Cook for 3 minutes, then add the parsnips, coconut milk, fish sauce and stock. Bring to the boil, then reduce the heat and simmer for 30-35 minutes, until the vegetables are very tender.

  2. Remove and discard the lime leaves. Add the lime juice, blend until smooth and season if needed. Return the soup to the pan and keep warm. In a frying pan, gently soften the remaining shallot and ginger in the remaining 1 tbsp oil for about 5 minutes, until beginning to turn golden. Discard the stalks from the remaining lime leaves; shred very finely. Add to the pan with the coconut and chilli; cook for a further 2 minutes, until the coconut is golden. Divide the soup between warm bowls and serve topped with the coconut mixture.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,010kJ/ 243kcals

Fat

14g

Saturated Fat

7.3g

Carbohydrates

20g

Sugars

11g

Fibre

8.9g

Protein

3.9g

Salt

1.5g

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Overall rating (4/5)

4 out of 5 stars1 rating