93
NUT BUTTERS
BOOK DETAILS
Extracts from Pip &
Nut: The Nut Butter
Cookbook by Pippa
Murray, published
by Quadrille
in 2016, ISBN
9781849499859,
£15 RRP
93
Spiced Peanut
Parsnip Soup
By pre-roasting the parsnips, you get a
great caramelised fl avour that gives this
soup that extra fl avour boost. It’s like a
high-fi ve in a bowl.
INGREDIENTS
- 3 parsnips, peeled and cut into small
chunks - 1 red onion, peeled and quartered
- 2 garlic cloves, peeled
- 2½cm (1in) piece of fresh ginger,
peeled - 2 tsp low-sodium vegetable stock
powder - 2 tbsp peanut butter
- 2 tbsp coconut cream
- pinch of chilli powder
- 2 tsp ground cumin
- 30g (1oz) coriander leaves
TOPPING
- 1 tbsp coconut chips
- 1 tbsp pumpkin seeds
- fi nely grated zest of 1 orange
- 15g (½oz) coriander, chopped
- pinch of sea salt and freshly ground
black pepper
SERVES: 2
- Preheat the oven to 200°C, 400°F, Gas
Mark 6. - Line an ovenproof dish with baking
parchment, add the parsnips, onion,
garlic and ginger to the dish and roast for
about 20 minutes. - Meanwhile, make the topping by
stirring all the ingredients together to
combine, seasoning with salt and pepper.
Set aside. - Make the vegetable stock using 720ml
(3 cups) of boiling water. Blitz the stock
in a high-speed blender with the peanut
butter, coconut cream, chilli powder,
cumin and coriander. - Remove the roasted vegetables from
the oven and add to the blender. Power
for 1–2 minutes on a medium-high speed
until you get a smooth texture. You may
wish to add more water, depending on
your preferred thickness. - Serve in bowls, sprinkled with the
topping.
PER SERVING (NOT INCLUDING TOPPINGS)
329kcals, 8g protein, 14.2g fat (6.3g saturates),
42.6g carbs, 10.6g fi bre, 13.1g sugar, 0.5g sodium
PHOTOGR APHS: © ADRIAN LAWRENCE
SF9_P92-93 Nut Butter SHSD.indd 93 30/01/2017 10:41