This is a very simple but delicious Plant-Based Parsnip and Lemongrass Soup. It’s ideal as lunch with crunchy wholemeal bread and a big green salad, or as a starter to go with the Plant-Based Thai Green Curry that you can find here.
I bought some parsnips and had some lemongrass leftover, so I thought I’d try combining them to see how it would taste. It was yummy, so I’m sharing it with you here. I hope you enjoy it as much as I do!
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Plant-Based Parsnip and Lemongrass Soup
- Large stock pot
- Wooden spoon
- Measuring jug
- Sharp paring knives
- Soup bowls
- 2 red chillies deseeded and chopped
- 1 onion finely chopped
- 3 garlic cloves crushed and finely chopped
- 1 tablespoon fresh ginger finely grated
- 2 stalks lemongrass finely chopped
- 250 ml coconut cream
- 1 lime juice only
- 500 g parsnips peeled and chopped into equal pieces
- 600 ml Marigold vegan bouillon
- 1 teaspoon galangal
- Add the onions, parsnips, galangal, lemongrass, garlic and ginger to a pot with 2cm / 2 inches of water instead of oil. Cook for about 7-10 minutes until the onions become soft.
- Add the stock then cook for a further 10 minutes until the parsnips become soft.
- Add the creamed coconut and stir. Then liquidise the soup with either a counter top or hand blender. If it's too thick add some more hot stock.
- Ladle into warm soup bowls and serve with crunchy wholewheat bread.
- If you're having it for lunch why don't you serve it with a big green salad?