Spicy Vegan Parsnip Soup
Really zingy vegan parsnip soup with intense flavour.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
For the burger
- 2 onion
- 2 Garlic Cloves
- 5cm Fresh Ginger
- 1 tbsp Garam Masala
- 6 (500g) parsnips
- 500 ml Oat milk / Coconut milk
- 750 ml organic bouillon or stock
- 1 fresh red chilli or a squeeze of chilli paste
- Pinch sumac (optional)
- Desiccated Coconut (optional)
- 1 apple
Peel and chop the onion, garlic and ginger.
Put the onions, garlic, ginger and the garam masala in a small amount of water.
Gently fry for 10 minutes in the water until the onions are soft and sweet.
Peel and chop the parsnips into chunks.
Stir the mix of onion, garlic, ginger and garam masala until well coated.
Pour in the stock and milk and bring to the boil.
If using a chilli paste I pop in now but if using fresh leave until last step.
Add pinch of sumac and desiccated coconut if using. I tend to add the coconut if using oat milk.
Then turn down the heat and gently simmer for 30 minutes with a lid on.
Check the parsnips are cooked then remove from the heat and blitz until smooth and creamy. If you prefer chunks then just serve or use a fork to break up a little.
If using fresh chilli you can chop and scatter on top.
This is quite spicy but has so much flavour and the ginger add heat.