Parsnip, Peanut & Lime Soup
- 2 tbsps neutral oil, for sauteeing
- 2 shallots, finely chopped
- 750g parsnips, peeled and cut into 3cm chunks
- 2 garlic cloves, crushed
- Thumb sized piece of fresh ginger, peeled and finely grated
- 400ml tin of full fat coconut milk
- 800ml weak vegetable stock
- 2 tbsps Whole Earth Smooth 100% Peanut Butter, plus extra for drizzling
- Juice of 2 limes, plus zest of one
- Salt & pepper
Tip: Whole Earth 100% Peanut Butter has a tendency to separate, so stir it if it does until smooth. It can also thicken in cool weather, so if you are using it to drizzle (as in this soup), simply mix with up to a tablespoon of water until it has the consistency of thick pouring cream.
- Heat the oil in a large saucepan over a medium heat. Add the shallots to pan with a pinch of salt and cook for 5 minutes until the shallots are soft and translucent. Tip in the parsnips, garlic and ginger and cook gently for a couple of minutes more.
- Pour the coconut milk, vegetable stock and peanut butter into the pan and season with salt and pepper. Bring the pan to the boil and turn down to a gentle simmer. Cover with a lid and cook for 15 minutes until the parsnip is completely soft.
- Remove the soup from the heat and add the lime juice. Blend the soup with a stick or jug blender until completely smooth, then taste and adjust the seasoning.
- Ladle the soup into warm bowls and drizzle over a spoonful of the peanut butter. Zest over the lime juice and serve immediately.