Winter Soup

Has Thai flavours and is lovely! add some chicken meatballs for protein.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the vegetables • Peel and finely chop the onion • Peel and roughly chop the parsnips • Roughly chop the carrots • Heat the oil in the hot saucepan • Add the onion and fry for 5 minutes, stirring occasionally, until softened

Step 2

Cook the soup • Separate the coriander leaves and put them to one side • Finely chop the stems • Peel and roughly chop the garlic and ginger and add to the pan along with the coriander stems, curry powder and chilli flakes • Cook for 1 minute • Add the chopped vegetables and cook for 5 minutes, stirring well • Pour the stock into the pan, bring to the boil, cover and leave to simmer and bubble for 1 hour

Step 3

Finish and serve • Meanwhile, tip the pumpkin seeds into a small frying pan and place over a high heat to toast • Take the pan off the heat

Step 4

• Remove the soup pan from the heat and add the coconut milk • Blend until smooth in the pan or blender • Taste and season generously with salt and pepper • Ladle into bowls and drizzle with more coconut milk • Top with some chilli flakes, the toasted pumpkin seeds and the reserved coriander leaves