I love parsnips, roasted and sweet on a Sunday lunch. But quite often there’s a lot leftover, or we get extra in our veggie box delivery, and if there are, this is what I like to turn them into – a spicy soup.
Research shows that compounds found in parsnips have anti-inflammatory, anti-fungal, and anti-cancer function and offer protection from colon cancer and acute lymphoblastic leukaemia! They’re also a rich source of many B-complex vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid as well as vitamin K and vitamin E. And also contain healthy levels of minerals like iron, calcium, copper, potassium, manganese and phosphorus; important for bone and heart health.
All you need to do to make this soup is fry 2 white onions and 4 cloves of garlic in a little olive oil until soft and brown. Add 1 tbsp of garam masala and 1 small red chilli and continue to fry for a minute or two. Then add in 3 parsnips and 2 carrots chopped into small pieces. Add 100g creamed coconut and 6 cups of water. Season with salt and pepper and simmer for 30 minutes until the vegetables are soft enough to blend. If you’re using already roasted parsnips then this time will be much shorter. Blend with a hand blender and serve with crusty bread. It’s a Winter warmer.
Coconut = 50p
Parsnips & carrots = 50p
Onions, garlic & chilli, garam = 15p
Total = £1.15 for 4 generous bowls