Vegan spiced parsnip bisque with baked beetroot crisps

The whole family will love this gently spiced soup

By Asda Good Living, 03 December 2018

(16 votes)

40 Mins
Serves: 4

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.

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.