Add three-quarters of the water to start. It’s much easier to add more as needed, rather than take it out!
*If you’re on the 4 or 5 night plan ginger is a shared ingredient, use half on the 4 night plan or a third on the 5 night plan.
Garam masala parsnip, pear and yam soup with confit garlic bread
Cook time: 45 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Onion
Couple
1Family
2Garlic
Couple
4 clovesFamily
6 clovesGinger*
Couple
All / A half/ A thirdFamily
All / A half/ A thirdParsnip
Couple
AllFamily
AllPear
Couple
1Family
2Yams
Couple
AllFamily
AllWater
Couple
800 mlFamily
1.25 LGaram soup spices
Couple
1 packetFamily
1 packetCoconut cream
Couple
1 boxFamily
1 canConfit garlic butter
Couple
1 pottle Family
1 pottlePretzel bread
Couple
2 piecesFamily
4 piecesInstructions
1
Peel and dice the onion.
Mince the garlic.
Peel and mince the ginger.
Peel the parsnip and cut it into rough 3 cm cubes.
Cut the yams into chunks.
Cut the pear into quarters and remove the core. Roughly dice.
Heat oven to 200 degrees Celsius.
2
In a large pot, cook the onion on medium heat in a good splash of oil for 2 minutes. Add the ginger, garlic and a good pinch of salt. Cook for another minute. Add the parsnip, yams garam soup spices. Cook for a few minutes before adding the water and pear.
Cook for about 15 minutes, until the vegetables are cooked.
3
Cut the bread in half lengthwise and spread with the confit garlic butter. Wrap in foil and bake for 10 minutes. If you like your garlic bread crispy, unwrap and bake for another few minutes.
4
Once the vegetables are cooked, add the coconut cream, reserving a little for garnish.
5
Blend the soup for a good 45 seconds, until very smooth, adding more water as necessary. Taste and add salt as needed.
6
Garnish with the reserved coconut cream.
Serve with hot garlic bread.
