I used up some leftovers to make this chunky soup/stew for our lunch yesterday, mainly to use up a couple of very soft parsnips that I’d bought in anticipation of a mothers’ day roast last week, but which had been forgotten (we still had a huge roast without them).
Amazingly, at this time of year, I did manage to get something homegrown into the mix, by way of some garlic and a very small leek – a second crop of leeks seems to have appeared by itself in the garden this year. Unfortunately our efforts at growing parsnips didn’t produce a single one this year.
I also included some coriander which, despite being 2 weeks old, looked pretty much as fresh as the day I bought it, having been stored wrapped in a damp teatowel in the fridge.
Plus half a jar of Thai paste, some powdered coconut milk, half a pepper and some chicken stock – my first attempt at home made stock which I was really please with. If I had noticed the ginger in the fridge I really should have used that too.
- Slice small leek (or you could use an onion) and fry gently.
- Add chopped garlic and red Thai curry paste to taste ( we used half a jar but it was a rather mild one)
- Fry gently for a couple of minutes until the leek or onion starts to soften and then add the coconut milk / stock. I think I added about 500ml which as you can see makes a very thick soup so you may want to add more.
- Add a couple of peeled and chopped parsnips.
- Bring to the boil – after about 10 mins add a chopped red pepper.
- Continue to simmer until the parsnips are tender. This took around another 20 mins.
- Add some of the coriander close to the end of cooking, saving the rest to add as a garnish.
- Either blend to make a smooth soup, or simply use a potato masher as I did for a chunkier texture.
- Serve with the remaining coriander.
Zero waste tips:
I was able to get the parsnips, coriander and pepper unpackaged from the market, keeping the coriander fresh in a damp teatowel.
The paste was in a glass jar – but you could substitute fresh ginger, lemongrass, and chilli.
The chicken stock was homemade after we had friends round for a roast a few weeks ago. I used this chicken stock recipe although minus the celery as I hadn’t planned the stock making so didn’t have any. I reduced it to a concentrate and stored in the freezer.
Cooking in a Wonderbag:
To cook this in a Wonderbag extend the cooking time at step 5 to 15 mins and then transfer to the Wonderbag for an hour. For more about the Wonderbag see my earlier post: Vegetable Curry in a Wonderbag
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A variation on this recipe is available on an earlier post Red Thai Spicy Parsnip and Coconut Soup