Parsnips deserve a spotlight—their sweet, anise-like flavor pairs beautifully with the vibrant heat of Thai green curry in this comforting soup.
Serves 4
Prep time: 20 minutes
Cook 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 into cubes. Heat the oil in a pan and sauté the vegetables for 4-5 minutes until softened and translucent.
- Stir in the curry paste and cook for 1 more minute. Deglaze with wine, letting it reduce almost fully, then add stock and coconut milk. Season lightly with salt and simmer covered over low heat for 25-30 minutes.
- Slice the spring onion into thin, long strips. Soak in ice water for a few minutes to curl, then pat dry gently.
- Purée the soup using a stick blender or food processor. Adjust seasoning with soy sauce.
- Ladle into 4 bowls and garnish with spring onion, soy sprouts, and cress.
More Parsnip Recipes
Parsnips shine beyond soup—try them in salads, muffins, or crispy chips. Explore more ideas in the December issue of Santé, available now!
Image: Stockfood
