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
Method
- 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.
- 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.
- Allow to cool slightly.
- 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.
- 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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