Hey guys, how are you these days? I’m so happy to be back and introduce you to another yummy soup.
This recipe came to me after spending an evening with a lovely client from Kent and having an amazing conversation about organic root vegetables. They are running an organic farm in the middle of a beautiful estate (if you use google and check some pictures of Kent trust me, you will see why they call it the garden of England) and they know lots about planting and growing great vegetables. I’m so glad for all the information they’ve provided me, the education and also massive inspiration, and grateful that they’ve opened their doors for me anytime.
So after all of this, I decided to make another easy recipe and another delicious soup with my love for you. I really do love making soup, I’ve previously mentioned my executive head chefs grandmothers (hahaha). I’m never going to forget what they have taught me.
Let’s cook together, so what are you going to need?
Recipe:
500g parsnips
400ml coconut milk
250g potato
120g white onion
2 lime zest/juice
cayenne pepper
4 cloves of garlic
½ tbsp. of paprika powder
7g fresh ginger
1200ml water with veg stock
2 lime leafs
olive oil for cooking or coconut butter for cooking
15g fresh coriander
salt & pepper
Method:
So firstly peel the parsnips and potatoes. Remove the edges form the parsnip and make chunky cubes. Also, peel the onion, cut into quarters and place in your soup pot together with the lime leaves and the peeled garlic cloves. Add your cooking oil or butter, and braise for 6 min. Give it a mix, then add paprika powder, ginger, a pinch of cayenne pepper, lime zest, mix again and add water with veg stock, coconut milk, lime juice, and cook ’til soft. Finally add fresh coriander, salt, and pepper to taste, blend it all up and enjoy….
