This recipe makes 4 servings.
8 parsnips, peeled and cut into chunks
Sea salt and freshly ground black pepper
24-32 oz organic vegetable stock or water
1 14oz can of organic coconut milk
2 fat cloves of garlic
2 teaspoons sesame oil
2 heaping teaspoons ground cumin
1 teaspoon brown miso
1 heaping teaspoon turmeric
1 teaspoon red pepper flakes
2 teaspoons apple cider vinegar
A handful of fresh parsley
Toasted pumpkin seeds for garnish
1. Heat the oven to 400 F. Place the peeled and cut parsnips on a baking tray, drizzle with olive oil sprinkle with salt and pepper and roast in the oven for about 40-50 minutes. Move them around from time to time to make sure they're not burning and cooking evenly.
2. When cooked remove from the oven, place in a medium to large pan and add all the other ingredients. Blend together with an immersion blender, heat to warm through, check the seasonings adding more salt, pepper or apple cider vinegar if you think it needs it.
3. Ladle into a bowl, garnish with a swirl of your choice: cream, vegan sour cream, creme fraiche, olive oil, then sprinkle over some toasted pumpkin seeds, red pepper flakes, salt and pepper. Serve and enjoy.