Parsnip & Pear Purée with coconut granola & smoked salt
This is a requested post by Samantha, a super cool yoga instructor from Toronto that The Fooding Company had the pleasure of cooking for last weekend. This soup is vegan friendly and absolutely delicious, not to mention it's pretty damn easy to make if you've got an immersion blender and 30 minutes or so. You'll need to go out and find the specialty black volcanic sea salt, or you could skip this ingredient if you can't be bothered. Be warned though the salt definitely adds a certain je ne sais quoi that can't be replaced by anything else.
*Check out Samantha's fb page for Yogabodii her in home yoga practice.
2 bosch pears - rough chop
2 anjou pears - rough chop
1 shallot - rough chopped
2 medium parsnips - rough chop
about 1 tsp or so dried thyme
1/2 cup light coconut milk
1/2 - 1 cup water (depending on how thick you like your soup)
large flaked sweetened coconut - toasted (for garnish)
salt & pepper - to taste
drizzle olive oil or infused oil
pinch black volcanic smoked salt - (for garnish)
FOR SOUP: Rough chop all veg. Heat a drizzle of infused oil in a pot, add shallots and cook until translucent. Add parsnips, s&p and continue cooking for 5 mins (parsnips will take longer to soften then the supple pears). Add pears & thyme continue to cook everything until golden (you want everything to have a nice caramelized look). Turn your heat down and add coconut milk & water. Let that cook for another minute or so then turn heat off completely before blending. Add more or less water to obtain desired consistency.
FOR COCONUT GRANOLA: Add a handful or two of coconut to a non stick pan and toast on medium high, constantly agitating the pan. Watch carefully the coconut can burn very quickly because of it's sugar. Remove from pan immediately after desired colour has been achieved or coconut will continue to cook - and burn if left in the pan.
SERVE: With a sprinkle of coconut, black salt and drizzle of olive oil.