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Caramelised parsnip and coconut soup with parsnip bhajis

Caramelised parsnip and coconut soup with parsnip bhajis

PT1H25M

1
To make the parsnip soup, heat the coconut oil in a large saucepan over a moderate heat. When hot, add the parsnips, season well and cook until lightly caramelised, for approximately 25 minutes
  • 2 tbsp of coconut oil
  • 4 large parsnips, peeled and diced
  • sea salt
  • freshly ground black pepper
2
After this time, add the onion, cumin seeds and bay leaf and cook for a further 5 minutes until the onion is soft
  • 1 bay leaf
  • 1 onion, finely sliced
  • 1/2 tsp cumin seeds
3
Add the vegetable stock to the pan and simmer for 20 minutes until the parsnip is cooked
  • 800ml of vegetable stock
4
Meanwhile, make the parsnip bhajis. Preheat the oven to 180°C/gas mark 4
5
Mix all of the bhaji ingredients together in a large bowl, apart from the coconut oil. Season the mix with salt and pepper then heat the coconut oil in a non-stick frying pan
  • 2 tbsp of chickpea water, (aquafaba)
  • 2 parsnips, peeled and grated
  • 1 shallot, finely diced
  • 1/2 tsp turmeric
  • 1/2 tsp cumin seeds
  • 1 tbsp of coriander, chopped
  • 2 tbsp of gram flour
  • freshly ground black pepper
  • salt
  • 2 tbsp of coconut oil, plus extra for greasing
6
Using two spoons, shape the bhaji mixture and fry off until golden. Place on a greased baking sheet and cook the bhajis for 8–10 minutes until golden cooked through
7
To finish the soup, remove the bay leaf, add the coconut milk and blitz in a blender until smooth. Reheat on the hob if necessary, divide between bowls and sprinkle with cumin seeds and cress. Serve with the hot crispy bhajis on the side, or in the soup as croutons if you prefer
  • 300ml of coconut milk
  • beetroot cress, (optional)
  • cumin seeds, toasted
  • coriander cress, (optional)

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Caramelised parsnip and coconut soup with parsnip bhajis

 
 

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