Asian Winter Parsnip Soup
Parsnip – A vegetable that many people don´t know. But during the last few years it found its way back in the supermarkets. When you have tried to use parsnip in your cooking once we are sure you like to use it more and more. This typical winter veggie is also high in vitamins and minerals, especially potassium. For our simple but super delicious parsnip soup you need less than 10 ingredients The soup is 100 % vegan and gluten free.
4 SERVINGS
Ingredients
400 g parsnip, washed and diced
2 potatoes, peeled and diced
2 small onions, chopped
800 ml veggie stock
250 ml coconut milk
1 tsp green curry paste
1 tbs palm sugar
2 kaffir lime leaves
1 lemongrass stalk, cut skin lightly
1 tbs soy sauce
2 tbs peanut oil oil
Roasted black sesame seeds
Heat oil in bowl and stir fry onions, green curry paste and palm sugar for 3 minutes. Add parsnip and potatoes. Stir fry for 2 more minutes. Deglaze with veggie stock, add kaffir lime leaves and lemongrass.
Simmer for 15 minutes. Shut down heat, remove kaffir lime leaves and puree soup using a immersion blender. Pour in coconut milk and soy sauce and season with salt and pepper. Mix well and serve with fresh roasted black sesame seeds.
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