Prep 30 min, Cook 60 mins


Preheat your oven to 180C

Put all ingredients except pine nuts in a food processor Season well and blend until almost smooth

Slice a parsnip very thinly into strips with a peeler or very sharp knife. Toss with 1 tbsp hemp oil, cumin spices, salt and pepper and lay out on a baking sheet. Bake for approx 20 mins until crisp and the edges are golden, then set aside.

Meanwhile, gently heat your olive oil in a saucepan and chop your parsnips, onion and garlic. Gently fry the onion for 1-2 minutes and then add your ground spices, bay leaves and garlic and stir for 4-5 minutes on a med-low heat.

Add your parsnips and stock, bring to the boil, then turn down to a medium heat and cook for 45 minutes until parsnips are tender.

Remove the bay leaves, blend until smooth and top with the coconut cream, remaining hemp oil, hemp seeds and parsnip chips.


A home-made Spritz


For the soup:
16 parsnips, peeled
1 onion, finely chopped
2 garlic cloves, crushed
2 tbsp olive oil
1.3 litres vegetable stock
2 bay leaves
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
2 tsp ground ginger
2 tsp chilli powder

For the toppings:
1 parsnip, thinly sliced
2 Table spoons of Hemp Seed Oil
1 tsp ground cumin
1 tsp cumin seeds
2 tbsp coconut milk/cream
2 Tea spoons of Hulled Hemp Seeds



2 Table spoons of Hemp Seed Oil
2 Tea spoons of Hulled Hemp Seeds