Recipes
Vegan spiced parsnip bisque with baked beetroot crisps
The whole family will love this gently spiced soup
The whole family will love this gently spiced soup
(26 votes)
Cook: 40 Mins
Serves: 4
Price: 67p per serving
Nutritional Information
Each 450g serving contains
Energy
1431kj
342kcal
1431kj
342kcal
17%
Fat
23.4g
23.4g
High
33%
33%
Saturates
8.6g
8.6g
Med
43%
43%
Sugars
11.3g
11.3g
Med
13%
13%
Salt
0.09g
0.09g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
318kj/76kcal
Typical energy values per 100g:
318kj/76kcal
Ingredients
500g parsnips, peeled and roughly chopped
1 onion, peeled and quartered
2tbsp olive oil, plus extra to serve (optional)
1tsp garam masala
400ml tin reduced-fat coconut milk
800ml hot vegetable stock
2tbsp pumpkin seeds
2tbsp chopped flat-leaf parsley
1 beetroot, peeled and very finely sliced using a sharp knife or mandolin
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Arrange the parsnips and onion on a baking tray and drizzle with 1tbsp of the olive oil. Roast in the oven for 30 mins until golden and tender.
3
Meanwhile, place the beetroot slices in a single layer on a baking tray. Drizzle with the remaining olive oil, then bake for 15-18 mins until crisp. Set aside to crisp up further as they cool.
4
Take the roasted parsnips and onion from the oven and spoon into a jug blender (or a large pan if you’re using a hand blender). Add in the garam masala, then pour in the coconut milk and vegetable stock. Blitz until completely smooth and silky. Season to taste with black pepper.
5
Ladle into warmed bowls, then top with the pumpkin seeds, parsley and baked beetroot crisps. Serve drizzled with a little olive oil, if using.