Parsnip and Coconut Soup Recipe - Great British Chefs

Ingredients

• 2 tbsp of coconut oil
• 4 large parsnips, peeled and diced
• 1 onion, finely sliced
• 1/2 tsp cumin seeds
• 1 bay leaf
• 800ml of vegetable stock
• 300ml of coconut milk
• sea salt
• freshly ground black pepper
• 2 parsnips, peeled and grated
• 1 shallot, finely diced
• 1/2 tsp turmeric
• 1 tbsp of coriander, chopped
• 2 tbsp of gram flour
• 2 tbsp of chickpea water, (aquafaba)
• 2 tbsp of coconut oil, plus extra for greasing
• salt
• cumin seeds, toasted
• coriander cress, (optional)
• beetroot cress, (optional)
• rapeseed oil