With the first parsnips in this week's vegbox, it seemed like time for some Thai-spiced parsnip soup; a fabulous recipe from Sophie Grigson's Vegetables. It's a bowl of sweet, tangy, spicy creaminess - although today without quite as much kick as intended as I used one of the chillis from the garden which don't seem to have much heat to them. Still a great lunch nonetheless.
- Sweat together in a pan a couple of chopped parsnips, a chopped onion, some ginger, a couple of cloves of chopped garlic, a chopped red chilli and a bashed stick of lemongrass with a glug of oil for about 10 minutes.
- Add around 250-300ml vegetable stock and a tablespoon of Thai fish sauce and simmer for 10-15 mins.
- Take out the lemongrass, add 200-300ml coconut milk and liquidise.
- Gently reheat, add a good squeeze of lime juice and serve with a pile of freshly chopped mint and coriander.
For dinner, there were more root vegetables to eat up, so I started off with the idea of some mixed mash (potato and carrot). I didn't really fancy anything meaty, so I got a couple of chunky bits of cod and cooked them with some chopped chorizo and a few cherry tomatoes that were hanging around. It was quite a nice combination, but the tomatoes were a bit watery, so perhaps a proper rich tomato sauce might have been better. Nice chorizo-y juices though to mop up with the mash.
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