By pre-roasting the parsnips, you get a great caramelised flavour that gives this soup that extra flavour boost.
- 3 parsnips, peeled and cut into small chunks
- 1 red onion, peeled and quartered
- 2 garlic cloves, peeled
- 2.5cm piece of fresh ginger, peeled
- 2 tsp vegetable stock powder made up with 720ml boiling water
- 2 tbsp peanut butter
- 2 tbsp coconut cream
- 1 pinch of chilli powder
- 2 tsp ground cumin
- 30g fresh coriander
FOR THE TOPPING
- 1 tbsp coconut chips
- 1 tbsp pumpkin seeds
- Finely grated zest of 1 orange
- 15g fresh coriander, chopped
- Sea salt and freshly ground black pepper
- Preheat the oven to 200C/gas 6. Line an ovenproof dish with baking parchment, add the parsnips, onion, garlic and ginger to the dish, and roast for about 20 mins.
- Meanwhile, make the topping by stirring all the ingredients together to combine, seasoning with salt and pepper. Set aside.
- Blitz the stock in a high-speed blender with the peanut butter, coconut cream, chilli powder, cumin and fresh coriander.
- Remove the roasted veg from the oven and add to the blender. Power for 1–2 mins on a medium–high speed until you get a smooth texture. You may wish to add more water, depending on your preferred thickness.
- Serve in bowls, sprinkled with the topping.
Pip & Nut: The Nut Butter Cookbook by Pippa Murray, published by Quadrille Publishing Limited