Parsnip And Coconut Soup Recipe

This parsnip and coconut soup is a creamy and flavorful dish that combines the earthy sweetness of parsnips with the rich and tropical taste of coconut. The parsnips are roasted to bring out their natural sweetness, then blended with coconut milk and vegetable broth to create a smooth and velvety soup. The addition of spices like cumin and coriander adds depth and warmth to the dish. This soup is perfect for a cozy and comforting meal on a chilly day.

4.2
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1hr 25minstotal
1hr 25m.total
Parsnip And Coconut Soup
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ingredients serve

Ingredients for Parsnip And Coconut Soup Recipe

  • 1 Parsnips, Peeled And Chopped
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/4 Onion, Chopped
  • 1/2 cloves Cloves Of Garlic, Minced
  • 1 cup Vegetable Broth
  • 1/4 can Coconut Milk
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Coriander
  • as per your need Coconut Milk, For Garnish
  • as needed Fresh Herbs, For Garnish

Directions: Parsnip And Coconut Soup Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Peel and chop the parsnips into small pieces.
  • STEP 3.Toss the parsnips with olive oil, salt, and pepper, then spread them out on a baking sheet.
  • STEP 4.Roast the parsnips in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
  • STEP 5.In a large pot, heat some olive oil over medium heat.
  • STEP 6.Add the chopped onion and garlic to the pot and sauté until they are softened and fragrant.
  • STEP 7.Add the roasted parsnips, vegetable broth, coconut milk, cumin, coriander, and a pinch of salt and pepper to the pot.
  • STEP 8.Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
  • STEP 9.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 10.Taste and adjust the seasoning if needed.
  • STEP 11.Serve the parsnip and coconut soup hot, garnished with a drizzle of coconut milk and some fresh herbs.
  • STEP 12.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • Make sure to chop the parsnips into small pieces to ensure even roasting.
  • For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
  • To make the soup extra creamy, you can add a splash of heavy cream or coconut cream before serving.

Storage and Serving

  • This parsnip and coconut soup is best served hot.
  • Garnish with a drizzle of coconut milk and some fresh herbs like cilantro or parsley for added freshness.
  • Serve the soup as a starter or pair it with a crusty bread or salad for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
value
1180
calories per serving
75 g Fat17 g Protein107 g Carbs48 g FiberOther

Current Totals

  • Fat
    75g
  • Protein
    17g
  • Carbs
    107g
  • Fiber
    48g

MacroNutrients

  • Carbs
    107g
  • Protein
    17g
  • Fiber
    48g

Fats

  • Fat
    75g

Vitamins & Minerals

  • Calcium
    279mg
  • Iron
    7mg
  • Vitamin A
    811mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    467mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    110mg
  • Vitamin E
    11mg
  • Copper
    < 1mcg
  • Magnesium
    299mg
  • Manganese
    2mg
  • Phosphorus
    556mg
  • Selenium
    15mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp