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Creamy Parsnip and Leek with Ginger

A side dish or soup packed full of flavour for pure veggie decadence.
Creamy Parsnip and Leek with Ginger

Creamy Parsnip and Leek with Ginger
Creamy Parsnip and Leek with Ginger
A side dish or soup packed full of flavour for pure veggie decadence.
0 from 0 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Lunches, Main Dishes, Side Dishes, Soups, Starters
Cuisine Paleo-ish
Servings 2 people
Calories 510 kcal

Ingredients
  

  • 2 medium parsnips
  • 1 medium leek
  • 1 tbsp oil (any mild tasting oil)
  • 2.5 cm fresh ginger (1/2 inch)
  • 1 clove garlic
  • 240 ml coconut cream (1 cup)
  • 2 tsp lemon juice
  • 1 chicken stock cube (use a vegetable cube for vegetarian)
  • 2 tsp mild curry powder
  • pinch of salt
  • pinch of black pepper

Instructions
 

  • Heat the oil in a large frying pan over a medium heat.
  • Peel and dice the parsnips.
  • Fry the parsnips until soft.
  • Slice the leek and add to the frying pan.
  • Grate the ginger, crush the garlic and add them into the frying pan.
  • Fry until the leek softens.
  • Add the lemon juice, curry powder, salt, pepper, chicken stock cube and coconut cream.
  • Turn the heat down to a simmer.
  • If this is to be a soup rather than a side dish add 1/2 cup of water.
  • Simmer for 15 mins.
  • Serve as is for side dish. Mix it all with a hand held blender for a soup.

Notes

Net Carbs: 15.1g

Nutrition

Serving: 275gCalories: 510kcalCarbohydrates: 34.6gProtein: 7gFat: 42gSaturated Fat: 37gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0gCholesterol: 0mgSodium: 103mgPotassium: 889mgFiber: 9gSugar: 12gVitamin A: 743IUVitamin C: 28mgCalcium: 89mgIron: 5mg
Keyword coconut cream, dried herbs, fresh herbs, garlic, leek, parsnip
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