Ingredients
- 4-5 parsnips (Ettrick Gardens)
- 2 potatoes (Oamaru Organics)
- 1 litre vegetable stock
- 1 /2 litre oat mylk
- 2 Tbsp garlic infused olive oil (Dunford Grove)
- 1/4 -1/2 tsp cayenne pepper
- 3-4 Tbsp peanut butter (BAY Rd)
- 2 Tbsp lime juice
- 2 Tbsp chilli oil
- Salt & white pepper
Vendors
Tags
Vegetarian
Vegan
Parsnip
Peanutbutter
Soup
Parsnip & Peanut Butter Soup (VG)
![parsnip pb soup](/assets/parsnip-pb-soup__ScaleWidthWzgwMF0.jpg)
Method
- Peel the parsnip and potatoes, and dice
- Using a heavy based pot, add the garlic oil and heat
- Add cayenne pepper to the pot and fry for a quick minute
- Add the parsnip and potato and fry off, but do not brown, just so it starts to soften
- Add 2 Tbsp peanut butter and mix well
- Season and add the stock and oat mylk
- Turn down the heat and let it simmer slowly until vegetables are very soft
- Using the stick blender, whizz it until smooth, and season to taste
- Serve with a swirl of chilli oil, lime juice and tsp of peanut butter
Comments
Recipe by: Amy Dougherty