Superfood - March-April 2017

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

1. Preheat the oven to 200°C, 400°F, Gas
   Mark 6.


2. Line an ovenproof dish with baking
   parchment, add the parsnips, onion,
   garlic and ginger to the dish and roast for
   about 20 minutes.


3. Meanwhile, make the topping by
   stirring all the ingredients together to
   combine, seasoning with salt and pepper.
   Set aside.


4. 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.


5. 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.


6. 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