Spiced parsnip bisque
The whole family will love this gently spiced parsnip soup, which is perfectly warming for autumn and winter months. Coconut milk gives a silky-smooth texture to the bisque, which tastes utterly decadent when combined with sweet roasted parsnips and mild spices.
Tip: Garam masala is a spice blend that often contains cumin, cinnamon, curry leaves, coriander seed, cardamom and cloves. Add to homemade curries and samosas for instant flavour. You’ll find it in the spice aisle at the supermarket.
A recipe from Five Ingredient Vegan by Katy Beskow (Quadrille). Buy the book here.
Ingredients
Ingredients
Method
Step 1
Preheat the oven to 200°C/400°F/gas mark 6.
Step 2
Place the parsnips and onion in a roasting tin and drizzle with the oil. Roast in the oven for 30 minutes until golden and softened.
Step 3
Remove the roasted parsnips and onion from the oven, and spoon into a high-powered jug blender (or into a large pan if you are using a hand blender). Add the garam masala, then pour in the coconut milk and hot vegetable stock. Blitz until completely smooth. Season to taste with sea salt and black pepper.
Step 4
Ladle into warmed bowls and serve hot, sprinkled with a little extra garam masala and black pepper, if you like.
