Thai Parsnip Soup- serves 3

I love spicy soups and this one puts me in mind of a soup that was served to me at a party as a canapé, and cooked by the chef Rob Foster.
It can also be served in a bowl!

2 tbsp. coconut oil
1 red chilli, deseeded and chopped
500g parsnips, peeled and roughly chopped
1 onion, chopped
2 cloves of garlic, peeled and chopped
2 tsp. lemon grass paste
400ml gluten free chicken stock (or vegetable stock if you are vegetarian)
2tbsp fish sauce
400ml reduced fat coconut milk
Juice of 1 lime
Handful of fresh coriander, chopped finely
Handful of mint leaves, chopped finely

  • Place the oil, chilli, parsnips, garlic, ginger and lemongrass paste into a large saucepan.
  • Give it a good stir, and then sweat over a gentle heat, for 10 minutes.
  • Add the stock and the fish sauce.
  • Bring to the boil and then simmer for 20 minutes, until the parsnip is very tender.
  • Add the coconut milk and then liquidize thoroughly.
  • If the soup is too thick, add a little boiling water.
  • Reheat gently.
  • Sir in the lime juice and season. Top with the finely chopped herbs.



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