Red Thai Spicy Parsnip and Coconut Soup

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This is a really tasty way of making the most of the last few winter veggies from the allotment, specially since we had to dig up the last remaining root veg up a couple of weeks ago to move across to the adjacent plot.

You can adapt to whatever veg you have on hand but I used (to serve 2-3 generously):

A couple of parnips (diced)

A potato (diced)

A red onion (chopped)

A clove of garlic (chopped or crushed)

A couple of teaspoons of Red Thai paste

A handful of dessicated coconut (or coconut milk)

A red pepper (sliced)

A small amount of spinach (frozen is fine)

Can add some chill flakes too if you like it more spicy.

Method:

Put the dessicated coconut into a pint jug and fill up with boiling water (or stock if you prefer) .  Leave to one side.

Fry the chopped onion until it starts to soften and then add the garlic (chopped or crushed) and the red Thai paste.

Then add the parsnip, potato, dessicated coconut plus water (or can of coconut milk)

Bring to boil and simmer for approx 10 mins before adding the red pepper and spinach.

Simmer for another 10 mins or so until the potato and parsnip are soft, adding more water/stock as necessary.

Then whizz up in a blender to the consistency you prefer ( personally I prefer to blitz around half then stir back in, leaving the rest with some chunkier pieces).

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