Curried Leek and Parsnip Soup - Sutton Community Farm | Seasonal Organic Veg Boxes
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Lightly curried, this Leek & Parsnip Soup is warming and absolutely delicious. Made with coconut milk and vegetable stock, this soup is silky and creamy.
Ingredients
- 600 g leek
- 450g parsnip
- 200g potato
- 1 large onion
- 3 garlic cloves – crushed
- Small bunch of coriander
- 1.5 litre vegetable stock
- 400ml can coconut milk
- 1 Tbsp garam masala
- 1 tsp turmeric
- 1 tsp ground ginger
- Juice of 1 lemon
- Coconut flakes
- Olive oil
- Salt & pepper
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