Ingredients
- 700g parsnips, peeled and chopped
- 1 onion, diced
- 2 garlic cloves
- 1 tbsp mild curry powder
- 1 tsp ground coriander
- 1 litre vegetable stock
- 100ml coconut milk
- 2 tbsp olive oil
- Coriander oil: bunch coriander blended with 3 tbsp olive oil, pinch salt
Method
- Soften onion and garlic in oil 5 min; add curry powder and coriander.
- Add parsnips and stock; simmer 20 min until tender.
- Blend until smooth; stir in coconut milk. Season.
- Serve with a swirl of coriander oil.