Garam masala parsnip, pear and yam soup with Bellbird sourdough

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Ginger*
Couple
1 piece
Family
1 piece
Parsnip
Couple
All
Family
All
Pear
Couple
1
Family
2
Carrot
Couple
1
Family
2
Yam
Couple
All
Family
All
Water
Couple
1.1 L
Family
1.5 L
Garam spices
Couple
1 packet
Family
1 packet
Coconut cream
Couple
1 pottle
Family
1 pottle
Bellbird bread
Couple
1 loaf
Family
1 loaf

Add three-quarters of the water to start. It’s much easier to add more as needed, rather than take it out!

*Ginger is a shared ingredient. Use half for each recipe.

Instructions

1

Peel and dice the onion.

Mince the garlic.

Peel and mince the ginger.

Peel the parsnip and carrot and cut into roughly 3 cm cubes.

Cut the yams into chunks.

Cut the pear into quarters and remove the core. Roughly dice.

2

In a large pot, cook the onion on medium-high heat in a good splash of oil for 3 minutes. Add the ginger, garlic and a good pinch of salt. Cook for another minute. Add the carrot, parsnip and yams. Cook for a few minutes before adding the water and pear.

Bring to a simmer, add the HALF the garam spices and cook for about 20 minutes, until the vegetables are cooked.

3

Once the vegetables are cooked, add the coconut cream, reserving a little for garnish.

4

Blend the soup for a good 45 seconds, until very smooth, adding more water as necessary. Taste and add salt and more garam spice as needed.

5

Garnish with the reserved coconut cream.

Serve with Bellbird bread.



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