Ingredients
– 4 parsnips, peeled and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 750 ml vegetable broth
– 1 can (400 g) crab meat, drained
– 1 cup coconut milk
– Salt, to taste
– Black pepper, to taste
– 1 tbsp fresh parsley, chopped
Method
1. Preheat the oven to 200°C. Place the chopped parsnips and onion on a baking sheet. Drizzle with olive oil.
2. Roast for 25 to 30 minutes, stirring halfway, until golden and tender.
3. In a large pot, heat the garlic over medium heat for one minute. Add the roasted vegetables and vegetable broth.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
5. Stir in the crab meat and coconut milk. Season with salt and pepper, and simmer for an additional 5 minutes before serving.
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