Parsnip & Coconut Soup

Preparation: 15 minutes. Cooking: 45 minutes.

Kitchen Equipment Required: Large Saucepan and Food Processor or Blender

Ingredients:

• Olive oil (2 tbsp)
• 1 large onion, chopped
• 1 garlic clove, finely chopped
• Fresh ginger (25mm/1 inch), peeled and chopped
• Garam masala (1 tbsp)
• 6 parsnips (about 600g/1lb 5oz), roughly chopped
• Full-fat coconut milk (500ml/1 pint)
• Vegetable stock (1 litre/1.75 pints)
• Salt and black pepper

Serves 4–6 - An easy to cook soup

Cooking Instructions

1. Heat the olive oil in a large pan. Add the onion, garlic, ginger and garam masala. Gently fry the mixture for 3–5 minutes, until the onions begin to soften but not colour.
2. Add the parsnips and mix well with the other ingredients to bring out all the flavours.
3. Pour the coconut milk and stock into the pan. Season with salt and pepper and bring the soup to the boil. Stir well.
4. Reduce the heat to a gentle simmer and cook with the lid on for 30 minutes.
5. Check the parsnips are soft by piercing through to the centre with a sharp knife. Remove the soup from the heat and blend to a smooth puree with a blender or food processor.
6. Adjust seasoning to taste and serve.

Cooks Tip: To lower the fat content, use reduced-fat coconut milk.

Suitable for:

• people with a dry or sore mouth
• people with problems chewing or swallowing
• people with loss of taste or smell

Credits:

Thanks to the Oesophageal Patients Association for contributing this recipe to the Macmillan Cancer Support website