Spicy Vegan Parsnip And Potato Soup Recipes

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SPICY PARSNIP SOUP - VEGAN VERSION



Spicy Parsnip Soup - Vegan Version image

This is based on a Jamie Oliver recipe. It is rich and delicious - and even better reheated the second day!

Provided by Ex-Pat Mama

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 thumb-sized chunk ginger, minced
1 tablespoon garam masala
6 parsnips, peeled and chopped
250 ml coconut milk
250 ml almond milk
1 liter vegetable broth
salt and pepper
1 red chili, chopped
1 handful coriander leaves, chopped

Steps:

  • Saute the onion in the olive oil for about 5 minutes. Add the garlic, ginger and garam masala and sauté an additional 5 minutes - the onions will be soft and sweet.
  • Drop in the parnsips and stir until they are completely coated with the mixture. Add the milks and veggie broth and bring to the boil. Simmer for about 30 minutes - with the lid on.
  • Check the parsnips, if they are soft then it's time to blend! Add some salt and pepper then use an immersion blender to puree the soup completely.
  • Serve with chopped chili and chopped coriander leaves sprinkled on top of each bowlful.

Nutrition Facts : Calories 201.9, Fat 20.3, SaturatedFat 12.9, Sodium 10.4, Carbohydrate 5.8, Fiber 0.7, Sugar 1.6, Protein 1.8

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