Simple parsnip and carrot soup with turmeric

Serving tips

• This soup is rich in fibre and vitamin A thanks to the carrots and parsnip, while the coconut milk gives it a silky texture and a dose of healthy fats. A perfect combination for a nourishing, delicious meal.
• Use the peels: you waste less and add extra flavour and texture. Wash the parsnip and carrots thoroughly before peeling, so all soil and residue is removed. Peel the vegetables with a vegetable peeler and keep the peels. Put the peels in a bowl, drizzle with olive oil and add your favourite herbs, such as rosemary, thyme, or a mix of salt, pepper and paprika. Spread the seasoned peels out on a lined baking tray.
• These roasted peels make a delicious garnish for the soup or a crunchy snack on their own. They not only improve the flavour of your dishes but also help reduce food waste.
• You can swap the parsnip for another vegetable. Celeriac, for example, gives the soup an interesting twist: it has a slightly milder, earthy flavour that goes well with the sweetness of the carrots and the spices. Because celeriac can take a little longer to soften than parsnip, check that the cubes are tender before blending; you may need to let the soup simmer a little longer. The rest of the recipe, including the spices and coconut milk, stays the same.