Spiced Parsnip and Coconut Soup


  • 2 tblsp butter

  • 1 tblsp olive oil

  • 5 medium shallots (or I medium onion) finely chopped

  • 1 tsp each ground coriander, cumin seeds

  • 1 small dried or fresh red chilli finely sliced

  • 1 tsp each ground turmeric and cardamom

  • 2 large parsnips, peeled and chopped

  • 1 tblsp flour

  • 1 ltr chicken stock

  • 200 ml coconut cream

  • Salt and freshly ground black pepper

  • Small bunch of chives to serve


Heat the butter and oil in a heavy saucepan and add the chopped shallot and all the spices. Cook over a low heat for 5 minutes until the shallot is soft (but not coloured). Add the parsnips and place a sheet of baking paper directly over them to keep the steam in. Cover the saucepan with a tight fitting lid and continue to cook. When the parsnips have softened a little (about 10 minutes) stir in the chicken stock. Bring to a gentle simmer. Cook for a further 20 minutes stirring occasionally.

Cool slightly and puree in a food processor or a blender until smooth. Strain and return to a clean pan. Add the coconut cream and season with Salt and pepper to taste. Reheat to serve, and garnish with a few chopped chives. (Serves 6)