Ingredients

• parsnips - 2.2 lbs. (1 kg) (peeled and chopped)
• onion - 1 (finely chopped)
• garlic cloves - 2
• vegetable stock - 6 ⅓ cups (1.5 liters)
• coconut cream - ⅓ cup (80ml)
• ground cumin - 1 tsp.
• ground coriander - 1 tsp.
• chili flakes - to taste
• salt & pepper - to taste
• coconut oil - 1 tsp.
• pumpkin seeds - 2 tbsp. (toasted)

Preparation Instructions

1. Heat the coconut oil in a large pot, and sauté the onion for 4-5 minutes, adding some salt and pepper. Add the garlic and spices and cook for another 2-3 minutes. Add the parsnips and vegetable stock, bring to a boil and then simmer for 20-25 minutes.

2. Remove the soup from the heat and blend with a hand blender until smooth (if the soup is too thick then add more stock). Mix in the coconut cream and stir well.

3. Taste for seasoning, and add more chili flakes, spices or salt and pepper if required.

4. Serve hot, sprinkled with pumpkin seeds and a side of toast.