Vegan-parsnip-bisque

Vegan spiced parsnip bisque with baked beetroot crisps

The whole family will love this gently spiced soup

, 03 December 2018

(26 votes)

Vegan spiced parsnip bisque with baked beetroot crisps

  • 40 Mins

  • Serves: 4

  • Price: 67p per serving

Coconut milk brings a silky texture to the roasted parsnips, while the baked beetroot crisps are a colourful and seasonal alternative to croutons. You can make the bisque up to 3 days in advance (it also freezes well), and the beetroot crisps will keep in a sealed container for 2 days.

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Nutritional Info
Each 450g serving contains

  • Energy

    1431KJ

    342KCAL

    17%

  • Fat

    23.4g

    high

    33%

  • Saturates

    8.6g

    high

    43%

  • Sugars

    11.3g

    low

    13%

  • Salt

    0.09g

    low

    2%
of your reference intake.
Typical energy values per 100g: 318kJ/76kcal.
Ingredients
  • 500g parsnips, peeled and roughly chopped
  • 1 onion, peeled and quartered
  • 2tbsp olive oil, plus extra to serve (optional)
  • 1tsp garam masala
  • 400ml tin reduced-fat coconut milk
  • 800ml hot vegetable stock
  • 2tbsp pumpkin seeds
  • 2tbsp chopped flat-leaf parsley
  • 1 beetroot, peeled and very finely sliced using a sharp knife or mandolin
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Arrange the parsnips and onion on a baking tray and drizzle with 1tbsp of the olive oil. Roast in the oven for 30 mins until golden and tender.

  • Meanwhile, place the beetroot slices in a single layer on a baking tray. Drizzle with the remaining olive oil, then bake for 15-18 mins until crisp. Set aside to crisp up further as they cool.

  • Take the roasted parsnips and onion from the oven and spoon into a jug blender (or a large pan if you’re using a hand blender). Add in the garam masala, then pour in the coconut milk and vegetable stock. Blitz until completely smooth and silky. Season to taste with black pepper.

  • Ladle into warmed bowls, then top with the pumpkin seeds, parsley and baked beetroot crisps. Serve drizzled with a little olive oil, if using.