Parsnip Soup (Vegan & Dairy, Egg, Gluten & Soya Free)

What a miserable day today has been! 🌧☔️ (As if it is mid May!)

The weather definitely has an affect on my appetite. Today I was in need of a hearty, warming lunch……Parsnip soup was the perfect solution.

As an added bonus, I never thought for a minute my kids would like soup, but they actually love it! And what makes it even better….it is made out of VEGETABLES…. mwahahahahahhhhhaaa! I hope you enjoy it!

Serves 4

Ingredients 

  • 5 Parsnips 
  • 1 Carrot 
  • 1 Onion 
  • 1/2 tsp ground Coriander 
  • 2 Garlic Cloves (crushed)
  • 500ml Coconut or Almond Milk 
  • 800ml Water (mixed with 2 Knorr Vegetable Stock Cubes)

Optional: a pinch of chilli powder 

Method

  1. Fry onions, garlic & coriander until the onions are soft.
  2. Peel & chop the parsnips & carrots. 
  3. Add parsnips, stock and milk to the onions.
  4. Bring to boil, then simmer for around 30-40 minutes 
  5. Check the parsnip is soft and blend.
  6. Garnish with chilli oil or fresh coriander 

If you would like a thicker soup, simply add some corn flour mixed with cold water and bring the soup back to boil. 


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