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Eating veggie » Recipes » Spiced Coconut, Parsnip and Butternut Squash Soup

Spiced Coconut, Parsnip and Butternut Squash Soup

Preparation 15 mins, Cooking 30 mins

Serves 4

Egg-Free, Dairy-Free, Gluten-Free, Nut-Free, Vegan, Wheat-Free

Ingredients

  • 3 tbsp whole panch phoran spice mix
  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 carrot, peeled and finely chopped
  • salt and ground white pepper, for seasoning
  • 8 cloves garlic, finely chopped
  • 5cm ginger, peeled and roughly chopped
  • 475g parsnip, peeled and roughly chopped
  • 475g butternut squash, peeled, deseeded and roughly chopped
  • 500ml vegan vegetable stock
  • 1 x 400ml can coconut milk

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Method

  1. In a large saucepan, toast the panch phoran on a low heat for 30 to 60 seconds, until aromatic. Add the oil and heat for 30 seconds. Add the onion, celery, and carrot. Season with a pinch of salt and sauté for 5 to 7 minutes until starting to soften. Add the garlic and ginger. Stir well and cook for 2 minutes, stirring constantly.
  2. Add the parsnip, butternut squash, vegetable stock. Bring to the boil, then turn the heat to medium and simmer for 10 minutes. Add the coconut milk and cook for a further 10 to 15 minutes until the vegetables are soft.
  3. Allow to cool slightly.
  4. Using a hand blender, blend until smooth. Add water or vegetable stock if needed to reach the desired consistency. Season with salt and pepper to taste.
  5. Transfer to 4 serving bowls and serve immediately or cool and refrigerate for 2 to 3 days. The soup can also be frozen for 2 to 3 months.

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