Pastinak Cream Soup with Ginger, Coconut Milk & Coriander Oil
Gently sweet, warming and surprisingly fresh: this parsnip cream soup combines the earthy aroma of the root with the delicate spice of ginger and the creamy richness of coconut milk. Lime adds a light touch, while the bright green coriander oil brings a fresh note to every spoonful.
An easy parsnip recipe for cold days - prepared classically in a pot or as a vegetarian soup in a pressure cooker.
40 minutes
Total Time
20 minutes
Cooking Time
20 minutes
Preperation Time
Ingredients
| FOR THE SOUP: | |
| 800 g | parsnips |
| 1 medium-sized | onion |
| 20 g | fresh ginger |
| 1 | clove of garlic |
| 2 tbsp | neutral vegetable oil |
| 750 ml | vegetable broth |
| 250 ml | unsweetened coconut milk |
| 1 | organic lime |
| salt | |
| freshly ground black pepper | |
| optional: chili flakes | |
| FOR THE CORIANDER OIL: | |
| 1 bunch | fresh coriander, about 30 g |
| 80 ml | neutral vegetable oil |
| 1 pinch | salt |
| TO SERVE: | |
| some | reserved coriander leaves |
| optional: 2 tbsp coconut chips | |
| optional: chili flakes |
Instructions
Step 1 of 6: Prepare coriander oil and garnish
Wash the coriander and pat it dry carefully. Set aside a few nice leaves for serving. Roughly chop the remaining coriander, including the tender stems. Wash the lime in hot water and finely grate about ½ tsp of zest. Then cut the lime in half and squeeze out the juice. Add the coriander, lime zest, 80 ml of vegetable oil, and a pinch of salt to a tall blender jug. Puree finely with a hand blender until a deep green oil forms. If you want it extra smooth, strain the coriander oil through a fine sieve afterwards. Chill until ready to serve. If using coconut chips, rub a pan with a little cooking oil and then briefly toast the coconut chips over medium heat until golden. Remove from the pan and set aside.
Step 2 of 6: Prepare parsnips and aromatics
Peel the parsnips, trim the ends, and cut the roots into pieces about 2 cm in size. Quarter very large ones lengthwise and cut out any hard or woody core. Peel and dice the onion. Peel the ginger and garlic as well and finely chop or grate them.
Step 3 of 6: Sauté the vegetables
Heat the vegetable oil in a large pot. Sauté the onion in it over medium heat for about 3 minutes until translucent. Add the parsnips and fry for another 4 minutes, stirring occasionally. This gives them a fuller, slightly nutty flavor. Add the ginger and garlic and sauté for about 1 minute without letting them brown.
Step 4 of 6: Cook the parsnips until tender
Add 750 ml vegetable stock and bring everything to a boil once. Reduce the heat and let the parsnips simmer gently with the lid on for 18 to 20 minutes. They are done when the pieces can be pierced with a knife without resistance.
Step 5 of 6: Blend the soup until smooth
Add the coconut milk to the pot and warm briefly. Then purée everything thoroughly with a hand blender until the soup is smooth and velvety. Stir in 1 tbsp lime juice first. Season with salt, pepper, and a little chili, if desired. The lime should balance the natural sweetness of the parsnips without overpowering the delicate vegetable aroma. If the parsnip soup is too thick, stir in hot vegetable stock or water a little at a time. For an especially smooth texture: blend the soup for at least one minute so the parsnips, coconut milk, and stock fully combine. For an especially silky parsnip cream soup, it can also be passed through a fine sieve after blending.
Step 6 of 6: Plate and serve
Distribute the hot soup into bowls or deep plates. Drizzle the coriander oil over it in a circle and garnish with the reserved coriander leaves. Add toasted coconut chips and a few chilli flakes to taste. This brings creamy soup, fresh herbs, and crunchy accents together right on the plate.
