ingredients
SERVES 4
INGREDIENTS
2-4 parsnips, peeled
2 tbsp cold pressed rapeseed oil
1 tbsp Vadouvan curry powder
1 tsp coriander seeds
1 tsp fennel seeds
1 tbsp root ginger
2 tbsp honey
1 tbsp thyme
200g Cannellini beans
1 can of coconut milk
Season to taste
For the croutons
Parsnip peel
1-2 tbsp cold pressed rapeseed oil
Pinch of sea salt flakes
method
- Preheat your oven to 200˚C and drizzle your parsnips with oil, spices, honey and thyme. Roast on a tray for 45 mins until golden.
- Toss the parsnip root peelings in a bowl with oil and season generously. Roast in the oven for 20 mins until crispy and allow to cool on a wire rack to use as garnish later.
- Blitz the parsnips with coconut milk, beans and a little vegetable stock if you prefer a thinner soup. Once the soup is smooth season to taste. Garnish with peel croutons and a drizzle of Borderfields Smoked Chipotle Oil.
