Lauren Lovatt is the plant-based chef who is advocating for better mental health and self-care. Passionate about what good food can do for the body and mind, her recipes specialise in nutrient dense dishes that deliver on health as much as they do flavour.
Lauren has trained with world-renowned chef Matthew Kenney, and spent the past few years as Head Chef vegan café Asparagasm in the Cotswolds. She is now in London, developing her new venture; Mind Candy.
This month she brings us her Sunset Soup to see us through these transitional months.
Sunset Soup - Golden parsnip soup with coconut popped chickpeas
Serves two
One large parsnip Peeled and chopped into chunks
1/2 brown onion Peeled and chopped
1/2 leek chopped and washed
two cloves garlic
one inch ginger
one chilli to taste
tsp cumin
tsp turmeric
50g coconut creamed coconut / one tin coconut milk
tsp tamari
tsp miso
tbsp coconut oil
pinch of black pepper
Coconut popped chickpeas
tbsp coconut oil
1/2 tin chickpeas rinsed and drained
2 tbsp coconut flakes
To garnish
tbsp coconut yoghurt or tahini
coriander
This soup is all about showcasing the humble parsnip. With a slight heat and crunchy top, it will bring a bit of warmth to the autumn months.
1. Heat oven to 180C/gas mark 4.
2. Line a baking tin and place your tbsp coconut oil in the tin and into the oven to melt.
3. After a minute take out and put your prepared parsnips, leeks and onions onto the tray and toss in the slightly melted oil.
4. Bake for 30 mins - keep checking. The parsnips should be soft, sticky and golden.
5. In the mean time if using coconut cream, mix with one large cup boiling water to make a lovely rich milk.
6. Warm the coconut oil in a frying pan. Once hot add chickpeas and toast for around 5 mins as they start to slightly harden and pop. When almost done add the coconut and lightly toast just before they turn completely brown.
7. As the parsnips are almost done sprinkle cumin and turmeric over the vegetables. Also add your desired amount of chilli whether its freshly chopped or powder and toss the garlic in the oven to roast for the last five minutes.
8. Take everything out of the oven. Carefully peel the garlic
9. Now pour everything - including miso, tamari and grated inch of ginger - into your desired blender or down for hand blending with an additional cup of stock if you have it or water. Blend until silky smooth - taste for seasoning (miso and tamari act as salt, but you may like more). Warm through in a pan to serve.
10. Stir in a spoonful of coconut yoghurt or tahini mixed with a little water (to make a sauce). Sprinkle on crunchy chickpeas and perhaps a little coriander.
Find out more about the beautiful work of Lauren Lovatt.
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