Curried Parsnip and Coconut Soup
Author: 
Recipe type: Lunch
Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
A warming, winter soup made without stock
Ingredients
  • 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
Instructions
  1. 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
  2. Add the water and creamed coconut and simmer gently with a lid for approximately 15 minutes until the parsnips are soft
  3. Using a blender, purée the soup to a smooth consistency adding a little extra water if it's too thick
  4. 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/