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Parsnip pumpkin soup


Parsnip pumpkin soup

Ingredients 6
Servings 4
Time 15 mins

Ingredients

  • 150
    g
    parsnips
  • 350
    g
    roasted pumpkin
  • 75
    g
    red onion
  • 750
    ml
    vegetable stock
  • 300
    ml
    coconut cream
  • salt and pepper to taste
 

Method

30-40 mins
 

Place all the soup ingredients in a pot on the stove and then let it simmer on medium for 30-40 mins until all the ingredients are soft and cooked through.

 

Leave to cool and then blend until smooth.

 

Serve with sourdough pesto granola and extra coconut cream. 

 

Recipe shared with permission from Mariza - Life in the South blog. Dishes that are a mixture of cultural influences and that have been tweaked especially for the Chef at home.

 

Read more on: parsnip  |  soup  |  pumpkin  |  vegan
 

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