Spiced Coconut, Parsnip and Butternut Squash Soup - Vegetarian Society

Ingredients

• 3 tbsp whole panch phoran spice mix
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 stick celery, finely chopped
• 1 carrot, peeled and finely chopped
• salt and ground white pepper, for seasoning
• 8 cloves garlic, finely chopped
• 5cm ginger, peeled and roughly chopped
• 475g parsnip, peeled and roughly chopped
• 475g butternut squash, peeled, deseeded and roughly chopped
• 500ml vegan vegetable stock
• 1 x 400ml can coconut milk