Coconut Parnsip Soup

COCONUT PARSNIP SOUP

ADRIAN BRETT-CHINNERY | NEW ZEALAND

This is a great but simple recipe that uses up lots of vegetables from the week and uses parsnip skins as delicious crunchy chips. It’s best served with garlic toast. For the toast, I used leftover frozen burger buns from a recent family BBQ, but you can use any bread that is going stale. For the vegetable stock I save up various trimmings from the week and keep them ready in a pot in the fridge. Try and avoid strong flavoured vegetables like broccoli, cabbage or any that leak colour like beetroot and red onions. For this recipe, I used brown onion, carrot trim, tomato ends, garlic, celery tops and mushroom trimmings.

SAVED FOOD Vegetables

SERVINGS 4

PREP 10 minutes

COOK 45 minutes

INGREDIENTS METHOD

500 g Parsnips 1 Onion, sliced 2 Garlic Cloves, chopped 2 tsp Curry Powder 400 ml Coconut Cream (save some for garnish) 1 litre Homemade Vegetable Stock 3 tbsp Olive Oil Salt and White Pepper, to taste

For Homemade Vegetable Stock:

400 g Vegetable Trimmings 10 g Peppercorns 1 Bay Leaf 1 tsp Salt 1.2 litres Water

2 sprigs Thyme 1. Peel the parsnip lengthwise in one long strip and set aside. Then slice the parsnips into equal pieces approximately 5mm thick.

2. Heat the olive oil in a pan and add the onion and garlic. Allow them to soften and add the parsnips (not the skins). Cook for 5 minutes stirring frequently.

3. Add curry powder and cook for another 2 minutes. Pour over the stock and simmer for 1 hour or until the parsnips are very soft.

4. Add the coconut cream and bring back to a boil. Stir well and turn off the heat. Puree the soup and add seasoning to taste.

5. For the parsnip chips, heat a fryer or pot of frying oil to 180°C.

Fry the parsnip skins for 30 seconds and allow to drain. Repeat the process and allow to cool. Turn the oil up to 200°C and fry for a third time until crisp, but not burnt. Drain and toss in a little salt and curry powder. Keep to one side on kitchen paper to drain the rest of the oil.

6. Serve with garlic toast, drizzle with coconut cream and top with a handful of parsnip chips.

For Homemade Vegetable Stock:

7. Add all ingredients to a pot. Cover with water and bring to the boil. Turn down and add salt and simmer for 20-30 minutes.

Strain the liquid and reserve. Makes 1 liter.