Recipe c/o the Great British Chef’s website
Chantelle Nicholson’s comforting parsnip soup recipe is given a creamy lusciousness by coconut milk, all the while staying both vegan and gluten-free. Served with beautifully crispy parsnip bhajis, this dish is the perfect winter warmer.
2 tbsp of coconut oil
4 large parsnips, peeled and diced
1 onion, finely sliced
1/2 tsp cumin seeds
1 bay leaf
1 2/3 pint (800ml) of vegetable stock
2/3 pint (300ml) of coconut milk
sea salt
freshly ground black pepper
PARSNIP BHAJIS
2 parsnips, peeled and grated
1 shallot, finely diced
1/2 tsp turmeric
1/2 tsp cumin seeds
1 tbsp of coriander, chopped
2 tbsp of gram flour
2 tbsp of chickpea water, (aquafaba)
2 tbsp of coconut oil, plus extra for greasing
salt
freshly ground black pepper
GARNISH
cumin seeds, toasted
coriander cress, (optional)
beetroot cress, (optional)
rapeseed oil
To make the parsnip soup, heat the coconut oil in a large saucepan over a moderate heat. When hot, add the parsnips, season well and cook until lightly caramelised, for approximately 25 minutes
After this time, add the onion, cumin seeds and bay leaf and cook for a further 5 minutes until the onion is soft
Add the vegetable stock to the pan and simmer for 20 minutes until the parsnip is cooked through
Meanwhile, make the parsnip bhajis
Preheat the oven to 350F/180°C/gas mark 4
Mix all of the bhaji ingredients together in a large bowl, apart from the coconut oil. Season the mix with salt and pepper then heat the coconut oil in a non-stick frying pan
Using two spoons, shape the bhaji mixture and fry off until golden. Place on a greased baking sheet and cook the bhajis for 8–10 minutes until golden cooked through
To finish the soup, remove the bay leaf, add the coconut milk and blitz in a blender until smooth and reheat on the hob if necessary. Divide the soup between bowls and sprinkle with cumin seeds and cress (if using). Drizzle with rapeseed oil and serve with the hot crispy bhajis on the side, or in the soup as croutons