Ingredients
– 600 g parsnips, peeled and chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 50 g butter
– 1 tsp thyme leaves
– 1 L chicken or vegetable broth
– 400 g crab meat
– 240 ml coconut milk
– Salt and pepper to taste
– Fresh parsley for garnish
Method
1. Start by preheating the oven to 200°C. Place the chopped parsnips on a baking tray and drizzle with olive oil. Roast for about 20 to 25 minutes, until they are soft and slightly browned.
2. In a pot, melt the butter over medium heat. Add the chopped onion and garlic. Cook for about 5 minutes, stirring often, until the onion becomes translucent.
3. Stir in the roasted parsnips and thyme. Pour in the broth, then bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
4. Carefully blend the soup until it’s smooth. You can use a hand blender or transfer it to a regular blender. Return the soup to the pot after blending.
5. Mix in the crab meat and coconut milk. Heat through for about 5 minutes and season with salt and pepper. Serve hot, garnished with fresh parsley.
You may also be interested in the following websites:
GardenBix.com
horselife.org
recipebix.com
beekeepingworld.online