- 3 parsnips, peeled and cut into small chunks
- 1 red onion, peeled and quartered
- 2 garlic cloves, peeled
- 2.5cm fresh ginger, peeled
- 2tsp vegetable stock powder made up with 720ml boiling water
- 2tbsp peanut butter
- 2tbsp coconut cream
- pinch of chilli powder
- 2tsp ground cumin
- 30g coriander leaves
For the topping
- 1tbsp coconut chips
- 1tbsp pumpkin seeds
- finely grated zest of 1 orange
- 15g coriander, chopped
Preheat the oven to 200C/400F/ Gas 6. Line an ovenproof dish with baking paper, add the parsnips, onion, garlic and ginger and roast for about 20 minutes.
Meanwhile, make the topping by stirring all the ingredients together to combine. Season with salt and pepper and set aside.
Blitz the stock in a high-speed blender with the peanut butter, coconut cream, chilli powder, cumin and coriander.
Remove the roasted veg from the oven and add to the blender. Blend for 1-2 minutes on a medium-high speed until you get a smooth texture. You may wish to add more water, depending on your preferred thickness.
Pour into bowls, sprinkle the topping over and serve.
Recipe credit: Recipes ans photographs taken from Pip And Nut : The Nut Butter Cookbook by Pippa Murray, photography by Adrian Lawrence