We’re really getting into winter now and I find that one of the ways I stay happy about colder, darker days is by getting excited about warming winter foods and that starts with soup! I find that after a long day a big bowl of piping hot soup with a side of mashed avocado toast instantly brings me back to life again, it just feels so soothing and nourishing. This spiced parsnip soup is my favourite at the moment. It’s really hearty and bursting with warming, spicy flavours from the sesame oil to the cumin, turmeric, ginger, mustard seeds and chilli, plus there are subtle hints of tangy apple cider vinegar and garlic too, which help to really bring it all together.

Serves 4

– 8 parsnips

– olive oil (for roasting parsnips)

– 900 ml of water

– 1 400ml can of coconut milk

– 3 cloves of garlic (peeled)

– 2 teaspoons of tahini

– 2 teaspoons of sesame oil

– 2 teaspoons of cumin seeds

– 1 teaspoon of turmeric

-2 teaspoons of ground ginger

– 2 teaspoons of apple cider vinegar

– 2 teaspoons of chilli flakes

– 1 teaspoon of mustard seeds

Pre-heat the oven to 180C, then chop the parsnips into big chunks and place them on a baking tray with olive oil, salt and a sprinkling of chilli flakes

Allow the parsnips to bake for about forty five minutes, until they’re nice and tender

Place the baked parsnips in a blender with all the remaining ingredients and blend until smooth, then gently warm the soup up again before serving!

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