Spiced parsnip bisque
Ingredients
- 500g parsnips, peeled and roughly chopped
- 1 large onion, quartered
- 2 tablespoons sunflower oil
- 1 teaspoon garam masala, plus extra for garnish
- 400ml canned coconut milk
- 500ml hot vegetable stock
- Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 200°C (180°C fan/gas mark 6).
- Place the chopped parsnips and quartered onion in a roasting tin. Drizzle with sunflower oil, season lightly with salt and pepper, and toss to coat evenly.
- Roast the vegetables in the oven for 30 minutes or until golden and caramelized.
- Transfer the roasted parsnips and onion to a high-powered blender or large pot if using an immersion blender.
- Add the garam masala, then pour in the coconut milk and hot vegetable stock. Blend until smooth and creamy.
- Taste and season with additional sea salt and freshly ground black pepper, adjusting as needed.
- Ladle the soup into warmed bowls and sprinkle with a pinch of extra garam masala and black pepper for garnish, if desired.
Serving Suggestion: Serve hot with crusty bread or a drizzle of coconut cream for extra richness.
