The natural sweetness of the parsnip lends itself very well to being paired with oriental flavours such as warming ginger and fresh lemon grass. You can make it as hot as you like by adjusting the chilli.
SERVES 4
● 1 onion, peeled and roughly chopped
● 2 cloves garlic, peeled and chopped
● 1 thumb-sized piece fresh ginger, peeled and chopped
● 1 stem lemon grass
● 6 parsnips, peeled and chopped into chunks
● 1 can of coconut milk
● 1 litre (1¾pt) organic vegetable stock
● 1 fresh red chilli, deseeded and finely sliced
● 1 lime, juiced
● 1 handful fresh coriander
● 1 tbsp Thai fish sauce
● 1 tbsp sesame oil or olive oil
METHOD
1. Over medium heat gently fry the chilli, parsnips, onion, garlic and ginger in the oil.
2. Using the end of a rolling pin, flatten the lemon grass. This will allow them to release their flavour. Add the lemon grass to the soup pot.
3. Stir all the ingredients and cook for 10 minutes until softened.
4. Next add the stock and the fish sauce. Bring to the boil then simmer gently for 10-15 minutes until the parsnip is very tender.
5. Remove the lemongrass and discard, stir in the coconut milk and lime juice. Blitz the soup with a hand blender.
6. Finally add the coriander and black pepper and serve.