Parsnip & coconut soup

Preparation: 15 minutes. Cooking: 45 minutes.

Thanks to the Oesophageal Patients Association for contributing this recipe.


  • Olive oil (2 tbsp)
  • 1 large onion, chopped
  • 1 garlic clove, finely chopped
  • Fresh ginger (25mm/1 inch), peeled and chopped
  • Garam masala (1 tbsp)
  • 6 parsnips (about 600g/1lb 5oz), roughly chopped
  • Full-fat coconut milk (500ml/1 pint)
  • Vegetable stock (1 litre/1.75 pints)
  • Salt and black pepper

Serves 4–6


  1. Heat the olive oil in a large pan. Add the onion, garlic, ginger and garam masala. Gently fry the mixture for 3–5 minutes, until the onions begin to soften but not colour.
  2. Add the parsnips and mix well with the other ingredients to bring out all the flavours.
  3. Pour the coconut milk and stock into the pan. Season with salt and pepper and bring the soup to the boil. Stir well.
  4. Reduce the heat to a gentle simmer and cook with the lid on for 30 minutes.
  5. Check the parsnips are soft by piercing through to the centre with a sharp knife. Remove the soup from the heat and blend to a smooth puree with a blender or food processor.
  6. Adjust seasoning to taste and serve.

Tip: To lower the fat content, use reduced-fat coconut milk.


Suitable for:

  • people with a dry or sore mouth
  • people with problems chewing or swallowing
  • people with loss of taste or smell

Nutritional information (per portion)

Energy 365kcal; Protein 5g; Total fat 25.3g (of which saturates 16.9g); Carbohydrate 32.2g; Fibre 9.3g