Roasted Swede & Parsnip Soup with Coconut Cream Bliss
Course: Soup RecipeCuisine: SoupDifficulty: Easy4
servings15
minutes50
minutesThis creamy coconut swede and parsnip soup is a cozy, nutrient-packed dish that will warm you from the inside out. Roasting the hearty swede and sweet parsnip with aromatic cumin seeds brings out their natural flavors, while garlic and shallots add a savory depth. The addition of coconut cream adds a luscious, silky texture and a subtle hint of tropical richness, making this soup wonderfully satisfying. It’s the perfect balance of earthy and creamy, ideal for a comforting meal on a chilly day. Finished with a sprinkle of fresh coriander, this vegan soup is not only delicious but also a great way to nourish your body with wholesome ingredients. Whether you’re following a plant-based diet or just looking for a delicious way to enjoy seasonal vegetables, this soup is a must-try!
Ingredients
850g swede, peeled and chopped
250g parsnip, peeled and chopped
2 shallots, peeled and chopped
4 garlic cloves, peeled and crushed
1 tsp cumin seeds
1.5 liters of water
20g coconut cream
Rapeseed oil
Ground rock salt, to taste
Ground black pepper, to taste
Fresh coriander, finely chopped (for garnish)
Directions
- Preheat the oven to 180°C (fan).
- In a bowl, combine the swede, parsnip, shallots, garlic, cumin seeds, a pinch of salt and pepper. Drizzle with rapeseed oil and mix well.
- Spread the vegetables on a roasting tray and roast for about 40 minutes until they are golden and tender.
- Transfer the roasted vegetables to a pot, add 1.5 liters of water, and bring it to a boil.
- Stir in the coconut cream and cook for another 3-5 minutes until it’s dissolved.
- Use a stick blender or food processor to blend the soup until smooth. Season to taste with more salt and pepper if needed.
- Serve the soup in bowls and garnish with freshly chopped coriander. Enjoy your creamy vegan soup!
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