This one’s a goody, if you’re suffering from sugar cravings. One I just made up the other day, a little experiment that went well.

It’s naturally sweet, full of good fat and the protein will keep you full for the afternoon. This serves 3-4 so you can stretch it out for the rest of the week, or share with others.

  • 2 cans Coconut Cream (I use Ayam).
  • 3 large Parsnips (chopped).
  • Cayenne Pepper.
  • Smoked Paprika.
  • Fresh Parsley.
  • Mixed Herbs.
  • 2 Carrots (chopped).
  • 500g White Fish (chopped).
  • 1 Courgette / Zucchini (grated).
  • Fish Sauce.
  • Apple Cider Vinegar (ACV).
  • Salt.

In a saucepan, gently heat up the 2 cans of coconut cream with the 3 parsnips peeled and chopped. Loving how parsnips are in season right now! Add in some cayenne pepper, smoked paprika, fresh parsley and mixed herbs to your liking and simmer until the parsnips are soft.

Meanwhile in another saucepan, boil some chopped carrots until soft.

Once the parsnips have softened, remove from heat and blitz in a food processor. You may want to leave some of the chopped parsnips whole as you can add back into the blend to give it some texture. Add the parsnip puree back into the saucepan and continue on a low heat. Add the white fish, grated zucchini and a splash of fish sauce, ACV and salt to taste. Heat until the fish is cooked through.

Last of all drain the water from the carrots and add to the soup and stir. Distribute into containers for further lunches or find a few friends to share the soup with immediately. They will love you for it!