Soups & Stewsdeliciouslyella
Parsnip Soup With Sesame Coconut Crunch
This comforting seasonal soup is topped with toasted oats mixed with sesame and coconut for a crunchy bite. We love a bowl of this alongside a simple sandwich or wrap for lunch, but with its beautiful topping it is special enough to cook for friends.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat oven to 180°C / 160°C fan. Place a large heavy-bottomed saucepan over medium-high heat. Add a generous drizzle of olive oil and parsnips and toss to coat in the oil. Sprinkle with the garam masala, turmeric, and salt. Stir to coat the parsnips in the spices and then cover. Cook, uncovering to stir every ⏱️ 3 minutes or so, for about ⏱️ 15 minutes, or until the parsnips are tender when pierced with a fork. (We like to cook the parsnips on their own first to intensify their flavour).
parsnips5garam masala2 teaspoonsground turmeric0.5 teaspoon
2
Once the parsnips are soft add the chopped onion and garlic. Toss to coat in the oil and spices and cook for ⏱️ 5-6 minutes, stirring occasionally, until the onions are softened and translucent.
parsnips5garlic1 clove
3
Add the oat milk and vegetable stock to the pan and allow to simmer for about ⏱️ 5-6 minutes, until the vegetables have softened even further and have absorbed some of the liquid.
4
Meanwhile, make the topping by mixing together the oats, coconut flakes, sesame seeds, and oil. Pour onto a parchment-lined baking tray and bake until golden brown all over, ⏱️ 6-7 minutes. Remove from the oven, lightly sprinkle with flaky sea salt, and set aside to cool.
5
Serve the soup in bowls with a generous amount of crunchy topping.
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