Creamy parsnip and carrot soup

Summer lingered a little but it is definitely going away soon my part of the world. Days are getting shorter and colder and very soon, Winter will have taken over. I love Winter though. You get to cozy up by the fire with a good book and drink chai-spiced tea or tasty hot chocolate, wear boots and long skirts and knits and scarves, smell the snow... AND it also means it's almost Christmas time!

Food wise, I love soup and even more in Winter. It's comforting and it fills you up. For this recipe, I chose parsnips as I feel this vegetable doesn't really get the success it deserves!It is labelled as a "forgotten vegetable" which is so unfair.
Hold on, little parsnip, you're NOT forgotten! I'll use you in my kitchen as often as possible! :-)

Parsnips are full of vitamins, fiber and potassium (good for your heart, muscles and kidneys). It tastes quite sweet and pairs well with carrots as they actually are from the same family.

INGREDIENTS (for 2 people)

3 medium parsnips
2 medium carrots
1 medium spring onion
200 ml coconut milk
A small ginger piece
Fresh coriander leaves
Pumpkin seeds
Sunflower seeds
Pink Himalayan salt and freshly ground pepper to taste
Sprinkle of Cayenne pepper

METHOD:

Chop up the veg and steam the parsnisps, carrots and onion for about 15 to 20 minutes.
Once quite mushy, put in blender with coconut milk, ginger, salt and pepper.

Serve with fresh coriander leaves, top with pumpkin and sunflower seeds and sprinkle with Cayenne pepper