Parsnip and Lentil Soup

Parsnips have such a great flavor that brings an unexpected earthy sweetness to any dish. This quick and delicious soup is light, but somehow hearty at the same time.

4 medium sized parsnips cut into 1 inch pieces. This will be blended so uniformity doesn’t matter as much as keeping all the pieces relatively the same size
2-3 spring onions roughly chopped
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
1 Tablespoon olive oil
1 cup yellow lentils rinsed well
4 cups vegetable or chicken stock (more may be needed to thin the soup)
13.5 oz can coconut milk
salt and pepper
sumac and Italian parsley for garnish

Add parsnips, onions, garlic, red pepper flakes, cinnamon and olive oil to a large soup pot. Heat over medium heat and saute for about 5-7 minutes until just starting to soften and fragrant. Strain the rinsed lentils and add to the pot along with the stock, and coconut milk and salt. Cover and simmer over medium heat at a low boil for about 20-25 minutes or until lentils are just cooked. Using a high speed blender or immersion blender blend the soup until it is smooth. If the soup is too thick, add more stock. Season to taste with salt and pepper. To serve, sprinkle a pinch of sumac over the top and add chopped flat leaf parsley. Enjoy!