Spiced Parsnip Soup with Pecan & Pumpkin Seed Crunch
As the evenings get shorter and the temperatures drop sometimes you need a bowl of something warm and nourishing to keep you cosy.
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Cooking tools:
- Citrus press
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Pot
- Measuring cup
- Measuring spoon
- Blender
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Serving bowl
- Ladle
Ingredients
- 6 parsnips, peeled and roughly chopped
- 30 g ginger, finely chopped
- 1 1/4 l Low FODMAP vegetable stock
- 1 tbsp garam masala
- 2 tsp turmeric
- 3 tbsp sunflower oil
- ½ lemon, juiced
- Red chilli (optional)
- Coriander (optional)
- 50 g pecans, roughly chopped
- 50 g pumpkin seeds
- 50 g sesame seeds
- 2 tsp garam masala
- 1 tbsp maple syrup
- 1 egg white
- ½ tsp sea salt
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