Carrot and Parsnip Soup with Crunch

Carrot Parsnip Soup-8273

A warm, filling soup – perfect on a chilly evening with some crusty, gluten free bread (why not try the potato bread recipe? You’ll find it in the search bar).
Roasting the vegetables in the oven before adding to the soup, brings out some wonderful strong flavours. Add the pecans and coconut for some nice crunch.

Serves 4

5 medium sized carrots
4 medium sized parsnips
olive oil
1 tablespoon balsamic vinegar
1 tsp chili flakes
1 tablespoon lemon juice
Dash of salt

150-250 ml coconut milk
350-450 ml water

100 ml chopped pecans
50 ml shredded coconut
Balsamic vinegar
Olive oil
Chili flakes

1. Peel and cut the vegetables into halves even sized slices and place in a casserole dish
2. Drizzle with olive oil, vinegar, chili flakes, juice and salt.
3. Roast in oven 200 C about 40 minutes (until caramelized and tender)
4. Deglaze the oven pan with some of the above water (pour the liquid into the hot pan and stir to release the flavours that have stuck to the bottom of the pan).
5. In a saucepan, add most of the milk and water (including the deglazing liquid) with the veggies and let simmer for 15 minutes.
6. Using a handheld mixer, purée until completely smooth. If too thick, add some more liquid.
7. Taste and add more chili or juice, as needed.
8. In a dry pan, toast the pecans and coconut, add some salt.
9. Pour into soup bowls and add the pecans and coconut then drizzle balsamic vinegar, olive oil and/or chili flakes on top

Chocolate Cream with Salted Candied Pecans and Raspberry Drizzle

151007 Salted Candied Pecans with Chocolate Cream-9044

Sweet Drizzle, Salty Pecans and Creamy Chocolate – this is a wonderful dessert with many flavours! The salted pecan brings a great contrast to all the sweetness of this dish, but please serve your guests more pecans with your dessert than this photo shows. The chocolate needs to be prepared at least 12 hours before serving.

Serves 4

Chocolate Cream:
150 ml double cream
150 ml milk
3 egg yolks
150 g dark chocolate, chopped

Raspberry Drizzle:
100 ml sugar
2 tsp water
75 g fresh raspberries
50 ml water

100 g pecan halves, quartered (not as finely chopped as on the photo)
Coarse salt (I use a salt mill)
1-2 tbsp honey

1 Papaya

Chocolate Cream:

  1. On low to medium heat, bring a mixture of cream, milk and eggs up to simmer (do not boil!) while stirring.
  2. Take off heat, add the chocolate and stir until completely smooth.
  3. Pour into small container (so that the chocolate cream will form a layer at least 4 cm high), cover and chill over night.

Raspberry Drizzle:

  1. Melt the sugar with 2 tsp water in a saucepan over low to medium heat until it has caramelized and browned.
  2. Add berries and remaining water. Bring to a boil and let the sugar completely dissolve. Reduce a bit if you want a thicker sauce.
  3. Strain into bowl. Let cool.

Salted Candied Pecans:

Roast the pecans in a dry, hot pan. When starting to brown, add salt and drizzle the honey over. Roast a few more minutes. Cool.

Papaya Swirls:

Peel the papaya. Using the peeler, cut strands of papaya.



  1. Using two spoons, form chocolate quenelles and place on serving plates.
  2. Arrange strands of papaya.
  3. Drizzle the sauce.
  4. Add the nuts. (be generous with the nuts, the provide the salty balance against all sweetness)