Caramelised parsnip and coconut soup with parsnip bhajis
by Chantelle Nicholson
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Ingredients
Speciality Ingredients
4 tbsp of coconut oil
Fruit & Vegetables
4 large parsnips, peeled and diced
1 onion, finely sliced
2 parsnips, peeled and grated
1 shallot, finely diced
Spices & Dried Herbs
2 tsp cumin seeds
freshly ground black pepper
1/2 tsp turmeric
Salad & Fresh Herbs
1 bay leaf
1 tbsp of coriander, chopped
coriander cress, (optional)
beetroot cress, (optional)
Store Cupboard
800ml of vegetable stock
300ml of coconut milk
sea salt
2 tbsp of gram flour
2 tbsp of chickpea water, (aquafaba)
salt
Oils & Vinegars
rapeseed oil