Betwixmas Thai Spiced Parsnip Soup

#SoupChallenge

By Stephanie Morrison

I made this and my friends & family from leftover veg after Christmas. They gobbled it all up in one sitting! We dunked Marmite rice cakes in the soup for a healthy alternative…. delicious!!!

Unfortunately I didn’t weigh anything so its a guess-timate for quantities. (*vegan alternative)

Ingredients:

1 small White onion (chopped) 

50g butter (*or plant based spread or olive oil)

1 teaspoon Thai green curry paste (to taste, strength varies between brands)

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon turmeric powder

4 medium Parsnips

1/4 medium butternut squash

I tin butterbeans & liquid

1 can coconut milk made up to 1 litre with rice milk

Fresh coriander & chopped spring onions & peppers (or chillies) to garnish

Method:

On medium heat cook chopped onion, powdered spices & Thai curry paste n butter (*or vegan alternative) until onions are soft & coated in spices (approx 10 minutes) stirring to avoid burning.

Add chopped Parsnips & butternut squash. Stir to coat in spices  then slowly add coconut & rice milk mixture allowing to simmer slowly & sgirring between additions.

When all yhe liquid has been added, simmer thd soup until carrots & squash are soft.

Add butterbeans (with the liquid) and simmer for a further 5 minutes.

Blend soup to a smooth, thick consistency. Adjust thickness as necessary. If you like a chunkier soup, leave some of the mixture unleaded.

Garnish:

Ripped up fresh coriander leaves, finely sliced/diced peppers/chillies, finely sliced spring onions

Let your guests add as much as they like!

Dunk Marmite rice cakes or a hunk of fresh, locally baked bread of your choice. My preference is Ashley’s Bakery bread. They do a delicious Marmite & cheese sourdough!

I know, Thai soup & Marmite… so wrong but so very right together!!!

Sit back, slurp and enjoy the company!

I hope you enjoyed this recipe as much as we did.

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