Parsnip Curry Soup

 
Parsnip Curry Soup

4 SERVINGS
gluten free vegan lactose free

Ingredients
400 g parsnip, washed and diced
2 potatoes, peeled and diced
2 small onions, chopped
2 tbs peanut oil oil
800 ml veggie stock
250 ml coconut milk
1 tsp green curry paste
1 tbs palm sugar
2 kaffir lime leaves
1 lemongrass stalk, cut skin lightly
1 tbs soy sauce
Roasted black sesame seeds

Parsnip – A vegetable that many People don´t know. So it is hard to find in supermarkets and Restaurants. But if you´ve tried to use parsnip in your cooking once I am sure you like to use it more and more. It is also high in vitamins and Minerals, especially potassium.
Here is a simple but very delicious soup with less than 10 ingredients. 100 % vegan and gluten free.

Heat oil in bowl and stir fry onions, green curry paste and palm sugar for 3 minutes.
Add parsnip and potatoes. Stir fry for 2 more minutes.
Deglaze with veggie borth, add kaffir lime leaves and lemongrass.
Simmer for 15 minutes. Shut down heat, remove kaffir lime leaves and puree soup using a immersion blender.
Pour in coconut milk and soy sauce and season with salt and pepper. Mix well and serve with fresh roasted black sesame seeds.

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