This coconut, parsnip and apple soup is flavourful and perfect for a light meal.
I tend to forget that parsnips exist.
Seriously. As in I never put them on my shopping list, I never think oh what can I bake with parsnips, or what spice would go well with them, oh how creamy they would be in soups or nothing. I just plain ole forget about them. I have no idea why.
But football is changing all that. Remember how I talked about my complete lack of understanding of football rules and the Euro2016 in a previous post? Sorry to say that I still dont understand the offside rule, but I am happily eating my way through the food from the participating countries. Because food, I totally understand.
Like this parsnip and apple soup from Ireland. It is oh so creamy, slightly sweet with a hint of spice from the curry powder. Plus me being me, I have enriched it with the addition of coconut milk instead of the usual single cream. This gives it a richer flavour whilst also making it suitable for vegans.
The kiddoes and I whipped it up rather quickly in our trusty Multicooker Redmond, first frying the vegetables before easily swapping over to the soup function. We then went outside play our own version of the ‘Euro 2016’ games aka Sierra Leone vs Suffolk, with Sierra Leone winning before coming back in an hour later so some gorgeous creamy coconut, apple and parsnip soup.
Do pop over to the Redmond Euro2016 challenge page to see all the other lovely Euro 2016 inspired recipes that have been whipped up in their Multicookers.
Coconut, Parsnip and Apple Soup
- 2 tbsp rapeseed oil
- 1 onion chopped
- 2 garlic cloves minced
- 3 large parsnips peeled and chopped
- 1 apple chopped
- 1 potato peeled and chopped
- 1 tbsp garam masala
- 800 ml (3.4 cups) vegetable stock
- 125 ml (0.5 cup) coconut milk
- Freshly ground black pepper
- Switch the Multicooker Redmond on, add the oil to the bowl, select the fry function and set it for 12 min.
- When the oil is hot, add in the onions and fry for 5 mins
- Then add in garlic, parsnip, apple and potato stir and fry for 6 mins.
- Add in the curry powder and fry until the programme finishes.
- Cancel the keep warm function, select the soup function and leave the time at 1 hr.
- Add the stock, mix, close the lid and cook for 58 mins.
- Open the lid, stir in the coconut milk, adjust seasoning, close the lid and cook until the programme finishes.
- Let the soup cool down before blending it to your desired smoothness.
- Serve warm.
This post is sponsored. Thank you for supporting the brands that make it possible for me to continue cooking up great recipes for you. All opinions are my own.