Spiced Parsnip and Coconut Soup
Ingredients:
-
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
Method:
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)