Parsnip and Hazelnut Soup with Thyme and Cardamom Koftas

A warm, nourishing, easy to digest dinner that will hit the spot in these cooler months!

Serves 8


1 medium zucchini
100gm button mushrooms
1 cup cooked pumpkin
1 tsp salt
Few sprigs fresh thyme chopped finely
1/2 tsp ground cardamom
1/2 cup buckwheat flour
1/3 cup besan flour
Oil of choice for frying (we recommend olive oil)



Peel, cook and mash the pumpkin. Set aside and allow to cool.

Usee a food processor to finely chop the zucchini and mushroom.

Mix in the other ingredients. Allow to sit for around 20 minutes before cooking.

Form quenelles with a teaspoon. Fry in hot oil until golden brown, then place onto paper towel. Lightly season with salt after cooking.


Soup: 3.2L (400ml per person approximately)

1kg parsnip, peeled and cleaned, core removed
500gm potato, peeled and diced
1.5L water
¼ cup fresh sage leaves, chopped
¼ cup mild taste olive oil or ghee
1 tablespoon mild curry spice
250ml Bonsoy/quality soy milk or milk
Salt to taste
Truffle oil or extra virgin olive oil
100gm chopped roasted hazelnuts
Microgreens/herbs or baby spinach for garnish



Roast prepared parsnip and potato in the oven with chopped sage and olive oil or ghee, seasoning with a little salt before roasting. Roast until tender.

Add roasted parsnip and potato to a large pot with water, spice, and milk of choice. Heat to a light simmer. Blend in batches until very smooth and return to the pot. Season with salt to taste. Add a little more water if you think it needs it for the consistency.

Garnish with a light drizzle of truffle oil or olive oil, koftas, chopped roasted hazelnuts and microgreens or fresh herbs/chopped spinach.



By Louise
@prasadam_eats on Instagram