Soak you’re muddy parsnips in warm water in the sink and then give them a good scrubbing. Now you don’t have to peel them! Chop three onions and throw them in a big pan with a tablespoon of coconut oil and put the lid on. Soften for a few minutes until they become translucent. Add roughly chopped parsnips, 3 cloves of garlic, teaspoon of turmeric, fennel seeds and 1/2 teaspoon of cumin. (I had some baby parsnips too which I popped in the oven with a bit of olive oil to roast, 15 minutes at the most.). Toast the garlic and spices then add enough water or stock to cover everything and allow to cook. When the parsnips are soft, add a tin of coconut milk and blend the mix into a silky smooth soup. Put in 3 fillets of smoked haddock, I used them from frozen. Bring the soup back to gentle bubble to cook the fish. Serve with a good squeeze of lemon to bring down the sweetness and roasted snips on the side. My kids loved it!