Why forget vegetables? The sweet, aniseed taste of parsnips works perfectly in a soup, such as a Thai green curry soup with parsnips.
For 4 people
Preparation time 20 minutes
Stew time 30 minutes
Ingredients
- 1 onion
- 2 cloves of garlic
- 200 g parsnip
- 300 g potatoes
- 2 tbsp sesame oil
- 1 tbsp Thai green curry paste
- 100 ml dry white wine
- 350 ml vegetable stock
- 400 ml coconut milk
- 1 spring onion
- 2 tbsp soy sprouts
- 2 tbsp shiso or other cress
- 2 tbsp light soy sauce.
Extra needed:stick blender or food processor
Read also: 'Forgotten vegetables:parsnip'
Preparation
- Peel and chop the onion and garlic. Peel and wash the parsnips and potatoes; cut them into cubes. Heat the oil in a pan and fry all the sliced vegetables in 4-5 minutes until translucent.
- Toss in the curry paste and fry for 1 minute more. Deglaze with the wine, let it almost evaporate and then pour in the stock and coconut milk. Season with salt and simmer covered over low heat for 25-30 minutes.
- Cut the spring onion into long, fine strips. Put them in a bowl of water with ice cubes for a few minutes, then they curl nicely. Gently pat them dry.
- Pure the soup with a stick blender or in a food processor. Season with the soy sauce.
- Divide the soup among 4 bowls. Garnish with the spring onion, soy sprouts and cress.
More recipes
But you can do a lot more with parsnips. It is delicious for a salad, but you can also make muffins or chips. Check out more parsnip recipes in the December issue of Santé now in stores!
Image:Stockfood
