|Another wonderful recipe from Aitana and Sarah’s book A La Mesa. This hearty soup celebrates the humble parsnip, paired with our Split Yellow or Flamingo Peas.|
Parsnip is one of those veg box roots that often end up being picked last for the team. They're lovely simply roasted with olive oil, coriander seeds and sea salt, but after the third round, their floral, sweet complexities can become a little overpowering... Until, that is, Sarah and Aitana came up with this recipe. Balancing their sweetness with earthy split yellow peas, creamy coconut milk, fiery green chillies and ginger shows parsnips off in a completely new light.
This soup is delicious served with toasted sourdough bread and a lightly dressed bitter salad of winter leaves like radicchio, purslane and mizuna.
Serves 4 to 6
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