Soups are great in the winter time, because they warm you nicely from the inside. Moreover they are super easy and quick to prepare. And of course they are healthy as well. That accommodates us right now, as we have overdone it a bit in December. After loads of raclette, ginger bread and other feasts, we are longing for a light cuisine in January. The dishes still have to be heartily, warm and tasty, as it is permanently grey, cold and wet outside. So this creamy, aromatic parsnip soup comes just right. Parsnips are in season right now and shine with their mild nutty and sweet aroma. Of course potatoes and onions can be found locally in good quality as well. For the unique note and the extra kick we use some ginger and coconut milk (instead of e.g. cream, which could of course be used as well). Important for the preparation is only that you have a hand-held or any other electric blender. Apart from that even a bloody beginner can master this easy vegan recipe.
PARSNIP SOUP WITH GINGER & COCONUT MILK
Ingredients for 2 large servings (about 1,25 Euros each) or 4-6 appetiser servings:
SOUP
- 350 g parsnips
- 250 g potatoes
- 1 small onion
- about 3 cm thick slice of ginger
- 500 ml vegetable broth
- 200 ml coconut milk
- salt + pepper
- olive oil
TOPPING
- 1 slice of sandwich toast for croutons
- some fresh cilantro (alternatively: parsley)
Preparation
1. Peel and dice the onion, ginger, potatoes and parsnips. Fry them a couple of minutes in a pot with a splash of olive oil on medium heat.
2. Pour the vegetable broth over the vegetables and let it simmer on low to medium heat with lid on. Meanwhile dice the toast and fry from all sides in a small pan with a bit of olive oil. Roughly chop the cilantro.
3. When the vegetables are soft, add coconut milk. Blend the soup and season with salt and pepper. Serve with croutons and cilantro sprinkled on top.
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