Parsnip, Lime and Coconut Soup

Pea, Parsnip, Lime & Coconut Soup

by Sarah Cotterell and Aitana Infante

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


  • A few glugs of Extra virgin olive oil
  • 1 tbsp Coriander Seeds
  • 2 Shallots, peeled and sliced into thin half moons
  • 4 Garlic Cloves, peeled and sliced
  • 3 to 4 Green Chillies (optional but helps to balance the sweetness)
  • A big thumb of Ginger, finely grated
  • 1 Leek, split lengthways, finely slices and washed
  • Pinch of Sea Salt
  • 300g Split Yellow Peas or Split Flamingo Peas
  • 4 medium Parsnips, scrubbed but not peeled, roughly chopped
  • A thumb of turmeric, grated or 1 tsp powdered turmeric
  • 6 Fresh Lime Leaves
  • 400ml Good Quality Coconut Milk
  • Dash of Tamari or Soy Sauce
  • 1 Lime, juice and zest
Top with:


  1. Over a medium heat, pour a generous few glugs of olive oil into a heavy-bottomed pan. Add the coriander seeds, letting them sizzle for a minute before adding the shallots, garlic, chillies and ginger. Fry for a couple of minutes more before adding the leeks and a big pinch of salt. Cook until the leeks are soft and starting to melt, stirring often so that the bottom doesn’t catch.
  2. Add the lentils or flamingo peas, parsnips, turmeric, lime leaves and lime zest. Mix well and then pour in the coconut milk along with 1 litre of water.
  3. Bring to the boil, reduce to a simmer and cook until the lentils or peas are creamy and the parsnips are soft, stirring every now and again. Turn off the heat and allow the soup to cool a little.
  4. Purée the soup to a smooth consistency using a food mill or hand blender. If you’re using a hand blender, just remember to remove the lime leaves first.
  5. Add a splash of tamari or soy sauce, a squeeze of lime juice, mix well and have a taste.
  6. Once you’re happy with the flavour, ladle into bowls and top with chilli flakes (if using), some toasted seeds and a drizzle of your best extra virgin olive oil.

Sarah Cotterell and Aitana Infante
Sarah Cotterell and Aitana Infante


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