John Myers
Parsnip and Coconut Soup
The perfect parsnip and coconut soup recipe with a picture and simple step-by-step instructions.
- 500 g Parsnip fresh
- 25 g Butter
- 1 tbsp Curry powder
- 600 ml Vegetable stock
- 1 pinch Salt and pepper
- 1 Can Coconut milk
- 2 tbsp Oil
- 25 Pc. Scampi
- 1 shot Garlic oil
- 1 pinch Salt and pepper
- 1 pinch Paprika powder
- For the soup, clean the parsnips and chop them roughly. Melt the butter in a large saucepan. Stir in curry powder and roast for approx. 1 minute. Then add the parsnips and vegetable stock, season with salt and pepper and cover and simmer for about 20 minutes.
- Use the hand blender to puree to a smooth soup. If necessary, add a little more vegetable stock and heat the soup again. Spread on soup bowls and dust with paprika powder.
- For the puff pastry sesame sticks, cut the puff pastry into strips and roll them in oil with sesame seeds. Then bake in the oven at 180 ° C for about 6–8 minutes.
- For the scampi skewers, clean the scampi and marinate for 2-3 hours in garlic oil, salt, pepper and paprika powder. Skewer approx. 4-5 scampi and lightly fry on both sides in the pan. Serve puff pastry sticks and scampi skewers with the soup.
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