Ingredients

Makes 2 servings

• 3 peeled parsnips, cut into small pieces
• 1 red onion, quartered
• 2 garlic cloves, peeled
• 2.5 cm (1 inch) ginger
• 720 ml vegetable broth
• 2 tablespoons peanut butter
• 2 tablespoons coconut cream
• Pinch of chili powder
• 2 teaspoons cumin
• 30 g coriander leaves
• 1 tablespoon pumpkin seeds
• 15 g chopped coriander
• Sea salt
• Black pepper

Instructions

Preparation time: 30 minutes

1. Preheat the oven: Set the oven to 200°C (392°F). Line a baking dish with parchment paper, place the parsnips, onion, garlic, and ginger inside, and roast for 20 minutes.
2. Make the topping: Mix the topping ingredients (pumpkin seeds, chopped coriander, salt, and pepper) in a bowl. Set aside.
3. Prepare the soup base: Add the vegetable broth, peanut butter, coconut cream, chili powder, cumin, and coriander leaves to a blender. Blend until smooth.
4. Add roasted vegetables: Remove the roasted vegetables from the oven and add them to the blender with the soup base. Blend for 1–2 minutes at medium speed until smooth. Add water if the soup is too thick.
5. Serve: Pour the soup into bowls and garnish with the prepared topping.
6. Serving suggestions: Serve the soup with freshly baked bread or crispy croutons for a complete meal. A drizzle of extra coconut cream or a squeeze of lime juice can enhance the flavours.