1 kilo parsnips
1 bunch fresh Cilantro (coriander)
1 small bunch fresh chives (tops only)
4 cm fresh ginger
2 stalks fresh lemongrass with green tops
Fresh ground rock or sea salt
Fresh ground white and black pepper
1 teaspoon asafoetida,
1 stalk lovage
2 stalks celeriac
1 sprig fresh thyme
2 sprigs fresh parsley
1 level tablespoon coriander seeds
2 litres water
2 table spoons good quality olive or peanut oil.
1 tin coconut milk
Preparing the stock
Cut the green tops of the lemongrass from the stalks and tie into a knot.
Split the main part of the lemongrass down the middle and bruise.
Cut the ginger into large slices.
Chop the main stalks and roots from the cilantro (set aside the leafy tops).
Place the above ingredients into with the water into a heavy based pot.
Add the thyme, parsley, asafoetida, celeriac and lovage stalks to the pan.
Bring to the boil, place the lid on the pan and simmer for at least 1 hour.
Preparing the soup
While the stock is cooking wash, clean parsnips and cut into medium size pieces.
Place the parsnips in a lightly oiled baking dish, sprinkle with ground rock or sea salt and fresh ground white and black pepper corns.
Drizzle with olive oil and bake in a medium oven until cooked through and the parsnips are starting to brown off.
When the parsnips are cooked, strain the stock from the pan to remove the herbs and spices.
Re-place the stock into the pan and add the cooked parsnips.
Roughly chop the cilantro before adding it to the pan then add the ginger pieces from the stock making and the coriander seeds.
Bring to the boil, simmer for 30 mins with the lid on.
Then remove from the heat and blend with a bamix or similar.
Finally add the tin of coconut milk and stir through.
Add salt and pepper to taste.