Caramelised parsnip and coconut soup with parsnip bhajis
by Chantelle Nicholson

Ingredients

Speciality Ingredients

  • 2 tbsp of coconut oil
  • 2 tbsp of coconut oil, plus extra for greasing

Fruit & Vegetables

  • 4 large parsnips, peeled and diced
  • 1 onion, finely sliced
  • 2 parsnips, peeled and grated
  • 1 shallot, finely diced

Spices & Dried Herbs

  • 1/2 tsp cumin seeds
  • freshly ground black pepper
  • 1/2 tsp turmeric
  • 1/2 tsp cumin seeds
  • freshly ground black pepper
  • cumin seeds, toasted

Salad & Fresh Herbs

  • 1 bay leaf
  • 1 tbsp of coriander, chopped
  • coriander cress, (optional)
  • beetroot cress, (optional)

Store Cupboard

  • 800ml of vegetable stock
  • 300ml of coconut milk
  • sea salt
  • 2 tbsp of gram flour
  • 2 tbsp of chickpea water, (aquafaba)
  • salt

Oils & Vinegars

  • rapeseed oil