- 1 Knorr Vegetable Stock Pot
- 400 ml tinned reduced-fat coconut milk
- 6 medium parsnips peeled and chopped into small chunks
- 1 thumb-sized piece fresh ginger peeled and chopped
- 1 large onion chopped
- 2 garlic cloves chopped
- 1/4 tsp ground black pepper
- 1 tsp garam masala
- 1 l boiling water
- 3 tbsp olive oil
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and ginger. Cook on medium heat for around 4-6 minutes, until the onions have softened but not browned.
Add the parsnip and stir so that the parsnip becomes coated in the onion and spices. Pour in the coconut milk and water. Add the black pepper, water and Knorr Vegetable Stock Pot.
Bring to the boil, stirring to dissolve the stock pot. Turn the heat down to low and simmer, covered, for 25-30 minutes, until the parsnips are soft.
Remove from the heat and puree using a blender. Return to the heat, add the garam masala and warm through.
Serve with crusty bread and a few slices of fresh red chillies and chopped chives if desired.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||395.52 kcal|
|Protein (g)||5.17 g|
|Sugar (g)||13.92 g|
|Fat (g)||22.35 g|
|Fibre (g)||11.01 g|
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