Curried Parsnip and Coconut Soup
Author: Louisa Reid
Recipe type: Lunch
: Low FODMAP
Prep time:
Cook time:
Total time:
Serves: 2-3
- 2 teaspoons garlic flavoured olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- A pinch of cinnamon
- A pinch of cayenne pepper
- A small knob of ginger, peeled and grated
- 3 small/medium parsnips (approximately 300g), scrubbed and roughly chopped - leave the skin on to increase fibre content
- 50g creamed coconut, grated
- 500ml boiling water
- Salt and pepper to season
- Optional - a heaped teaspoon of yoghurt or crème fraiche and a teaspoon of dry toasted flaked almonds to finish
- Heat the oil in a medium pan and gently fry all the spices and ginger for a minute before adding the chopped parsnip and mixing together
- Add the water and creamed coconut and simmer gently with a lid for approximately 15 minutes until the parsnips are soft
- Using a blender, purée the soup to a smooth consistency adding a little extra water if it's too thick
- Season to taste and serve with a dollop of yoghurt or crème fraiche and a few dry toasted flaked almonds
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/curried-parsnip-and-coconut-soup/
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