There’s nothing like the simple pleasure of warm soup. Warmly spiced and sweetly nourishing, this is a favourite quick and satisfying weekend lunch in our house. The humble parsnip often gets overlooked – when matched with creamy coconut and earthy cumin, it truly shines. Red lentils help thicken the soup, while adding a sly protein hit.
1 onion, diced
1 clove garlic, diced
2 Tbsp olive oil
2 large or 4 small parsnips, chopped
2 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
¼ cup red lentils
4 cups/1 litre vege stock *
165ml tin of coconut cream or milk
salt and pepper to taste
* either homemade, store bought, or use 2 tsps of gluten-free vege stock powder in 4 cups water
Heat the oil in a large saucepan at a medium-low heat. Add the onion and garlic, and gently sauté, stirring often. Once the onions start to soften, add the spices and lentils, and stir well.
Add the parsnips and stock, lower the heat and put the lid on. Simmer for 25 minutes, or until the lentils are soft and the parsnips are kissed beautifully yellow by the spices.
Puree the soup directly in the pot with a stick/immersion blender, or allow it to cool a little and transfer to a food processor to blitz until smooth.
Swirl through the coconut cream, season to taste (about ½ tsp salt and a good grind of pepper). Add an extra swirl of coconut cream to each bowl if you’re feeling fancy.
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