When I was making this soup I realized the recipe is the very essence of what this blog is all about. There’s nothing fancy, no clever technique, it’s just a question of accepting natures gifts, in this case some humble parsnips and without very much effort at all, turning them into a delicious soup to nourish the body, mind and spirit. Who would guess from looking at a parsnip what sweetness awaits when it’s roasted, they’re almost like vegetable candy. Add a little crunch with some pumpkin seeds and a sprinkling of fresh parsley and you’ve got a treat!
Serves 4 (generously)
8 parsnips, peeled and cut into chunks
Sea salt and freshly ground black pepper
32 oz organic vegetable stock or filtered water
1 cup organic coconut milk
2 fat cloves of garlic
2 teaspoons sesame oil
2 heaping teaspoons ground cumin
1 heaping teaspoon turmeric
1 teaspoon red pepper flakes
2 teaspoons apple cider vinegar
A handful of fresh parsley
Toasted pumpkin seeds for garnish
1. Heat the oven to 400 F. Place the peeled and cut parsnips on a baking tray, drizzle with olive oil sprinkle with salt and pepper and roast in the oven for about 40-50 minutes. Move them around from time to time to make sure they’re not burning and cooking evenly.
2. When cooked remove from the oven, place in a medium to large pan and add all the other ingredients. Blend together with an immersion blender, heat to warm through, check the seasonings adding more salt, pepper or apple cider vinegar if you think it needs it. If the soup is too thick add a little more stock or water.
3. Ladle into a bowl, garnish with a swirl of your choice: vegan sour cream, olive oil, sprinkle over some toasted pumpkin seeds, red pepper flakes, salt and pepper. Serve and enjoy.