Parsnip and Coconut Soup Recipe - Great British Chefs

Caramelised parsnip and coconut soup with parsnip bhajis

Starter
easy
4
1 hour 25 minutes

PT1H25M

Chantelle Nicholson's comforting parsnip soup recipe is given a creamy lusciousness by coconut milk, all the while staying both vegan and gluten-free. Served with beautifully crispy parsnip bhajis, this dish is the perfect winter warmer.

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Ingredients

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Parsnip and coconut soup

2 tbsp of coconut oil
4 large parsnips, peeled and diced
1 onion, finely sliced
1/2 tsp cumin seeds
1 bay leaf
800ml of vegetable stock
300ml of coconut milk
sea salt
freshly ground black pepper

Parsnip bhajis

2 parsnips, peeled and grated
1 shallot, finely diced
1/2 tsp turmeric
1/2 tsp cumin seeds
1 tbsp of coriander, chopped
2 tbsp of gram flour
2 tbsp of chickpea water, (aquafaba)
2 tbsp of coconut oil, plus extra for greasing
salt
freshly ground black pepper

Garnish

cumin seeds, toasted
coriander cress, (optional)
beetroot cress, (optional)
rapeseed oil

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Blender

To make the parsnip soup, heat the coconut oil in a large saucepan over a moderate heat. When hot, add the parsnips, season well and cook until lightly caramelised, for approximately 25 minutes

After this time, add the onion, cumin seeds and bay leaf and cook for a further 5 minutes until the onion is soft

1 bay leaf
1 onion, finely sliced
1/2 tsp cumin seeds

Add the vegetable stock to the pan and simmer for 20 minutes until the parsnip is cooked through

800ml of vegetable stock

Meanwhile, make the parsnip bhajis. Preheat the oven to 180°C/gas mark 4

Mix all of the bhaji ingredients together in a large bowl, apart from the coconut oil. Season the mix with salt and pepper then heat the coconut oil in a non-stick frying pan

2 tbsp of chickpea water, (aquafaba)
2 parsnips, peeled and grated
1 shallot, finely diced
1/2 tsp turmeric
1/2 tsp cumin seeds
1 tbsp of coriander, chopped
2 tbsp of gram flour
freshly ground black pepper
salt
2 tbsp of coconut oil, plus extra for greasing

Using two spoons, shape the bhaji mixture and fry off until golden. Place on a greased baking sheet and cook the bhajis for 8–10 minutes until golden cooked through

To finish the soup, remove the bay leaf, add the coconut milk and blitz in a blender until smooth and reheat on the hob if necessary. Divide the soup between bowls and sprinkle with cumin seeds and cress (if using). Drizzle with rapeseed oil and serve with the hot crispy bhajis on the side, or in the soup as croutons

300ml of coconut milk
beetroot cress, (optional)
cumin seeds, toasted
coriander cress, (optional)

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Chantelle Nicholson

From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.