It's a really easy, warming soup. Rich from the coconut but sweet from the parsnip and spiced from the chili. It was a tiny bit too spicy for Nina so cut the spice maybe if you're making it with some young'uns.
To make enough for 3-4 you'll need:
1 red onion
2 cloves garlic
2 tbsp olive oil
2 large parsnips
1 heaped tsp each of: ground coriander, turmeric and ground cumin
1/2 tsp dried chili flakes (or less for kiddies)
3 cups vegetable stock
1 can coconut milk
Peel and chop the onions and put into the pan with the olive oil over a medium heat to soften.
Peel and chop the garlic and add it once the onion's softened, along with the spices.
Get your helper to skillfully peel the parsnips.
Chop them into thin-ish slices and add to the onions along with the vegetable stock.
Bring to a simmer for about 5-8 minutes until the parsnips have softened. Take out of the pan and chuck it all into a blender and blend it until it's smooth-ish. It's a hard one to get completely smooth, the texture is nice though, tiny chunks.
Pour it back into the pan and start adding the coconut milk.
Stir it all together and leave to simmer for a couple more minutes.
Pour into bowls and ask your dutiful assistant to decorate it artfully with some chives.