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Spicy Parsnip Soup
from the kitchen of Sharmagne Leland-St. John

Olive oil
2 teaspoons butter
1 large white onion, peeled and roughly chopped
2 garlic, cloves peeled and roughly chopped
1 2-3-inch piece fresh ginger, peeled and roughly chopped
1 tablespoon garam masala
6 parsnips, peeled and chopped into chunks
2 cups coconut milk
4 cups vegetable stock
Sea salt
Freshly ground black pepper
1 red chili, deseeded and thinly sliced
1 handful fresh destemmed coriander leaves

Pour a meager amount of olive oil and the butter into a
large saucepan. Add the onion, garlic, ginger and garam
masala. Gently sautée for approximately 10 minutes,until
the onions are soft and sweet.

Add the chopped parsnip and stir together so that every-
thing becomes coated in the oil and flavours. Pour in the
coconut milk and stock, season with the salt and pepper
and bring to a boil. Turn down the heat, cover and simmer
for 30 minutes.

Remove from heat, stick a knife into the parsnips to make
sure they are cooked thoroughly. Pour contents in two
batches into a blender or Vita mix and blend. Taste for
seasoning.

Sprinkle the red chili and some coriander leaves on top
and serve.

 

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