I'm not very green fingered but every year I try to grow a little something - we just about manage enough potatoes for one meal and the carrots make a nice treat for the hamster. I'm lucky enough to have friends with allotments though, and have had all sorts of vegetables that they have grown in abundance, including onions, giant yellow courgettes, chard, rhubarb and parsnips, lots and lots of parsnips.
Last time I received some I made a Roast Parsnip Cake, which was delicious, but as I'm trying to steer clear of the cake I thought soup might be a healthier option, especially as the kids loved the curried parsnip and apple soup I made a while ago.
I don't have quantities here as I made a huge batch and froze some of it, but a regular 500g bag of parsnips should make enough for a family of 4.
Thai Green Curried Parsnip Soup
Parsnips, peeled & chopped
Stock or water
Thai green paste (I used Thai Taste, which is made of all natural ingredients & is also suitable for vegans & vegetarians)
Coconut cream (or milk)
- Add the parsnips to a large pan and cover with water or stock & add 1-2 tbsp of curry paste
- Bring to the boil & simmer until parsnips are soft
- Blend until smooth, adding the coconut cream & additional stock to gain the right consistency
All served with a freshly baked bloomer.
I received a sample of vintage cutlery from Jennifer's Cutlery, including this gorgeous little soup spoon.
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