Adventures on the Allotment – A Spicy Parsnip Soup
The mutant parsnips I dug at the allotment ground yesterday transformed well into a tasty sweet parsnip soup and uplifted with chilli sprinkles.
I’ll be planting parsnip seeds in late February, this time I might sieve the soil, although I rather like the Dr Who Ood features of this one. Over on my Allotment Facebook page I created a short video about it.
Recipe – chopped onion, chopped garlic, a large cube of chopped fresh ginger and a big spoon of garam masala all fried together in coconut oil for about 10 minutes.
To this softened mixture add, 5 peeled and roughly chopped parsnips, a tin of coconut milk, 1.5 litres of vegetable stock and salt & pepper. Cover and simmer for about 20 minutes until the parsnips are soft.
To serve, season and sprinkle dried chilli flakes over or fresh chilli, eat with crusty bread.