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Joe will be making a Roast Parsnip and Sweet Potato Soup with Coconut.
Roast Parsnip and Sweet Potato Soup with Coconut
3 parsnips, cut into cubes
3 tbsps rapeseed oil
1 onion, finely chopped
2 Sweet Potato cut into cubes
1 garlic clove, crushed
1 tsp chopped fresh thyme
1 litres vegetable stock
300ml/ Cocunut Milk
Salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6.
Place the sweet potato and parsnips into a roasting tin and drizzle over two tablespoons of the rapeseed oil.
Season generously and roast for 25-30 minutes until golden brown and tender, shaking the tin occasionally to ensure even cooking.
Meanwhile, heat the remaining tablespoon of rapeseed oil in a large, heavy-based pan and add the onion, garlic and thyme.
Stir well to combine and then fry for four to five minutes until softened but not browned, stirring occasionally.
Add the roasted sweet potato and parsnips to the pan and then pour in the stock and the coconut milk.
Bring gently to the boil, then reduce the heat, cover and simmer for between 25 and 30 minutes until completely tender, stirring occasionally.
Then, purée with a hand blender until completely smooth.
To serve, ladle into a heated soup bowls and sprinkle some roasted designated coconut on top.