Prep & Cooking time: 50 minutes
Notes: This recipe contains: B-Vitamins, Vitamin C, protein, fibre, potassium, calcium, iron, no added sugars and is low in fats!
This soup has a lovely creamy texture and has a naturally sweet and very satisfying taste. The parsnips work great as a ‘blank canvas’- absorbing all the fantastic spices!
1L Vegetable stock (Low-sodium, DF, GF)
200g White onion
8g Garlic cloves
1g Ground Cumin
1g Ground Coriander
3g Curry Powder
Ground black pepper
150ml Soya milk (fortified/unsweetened)
NB: You can reduce the salt content further by: swapping some of the stock with extra water and/or DF milk and by not adding any additional salt (add more spices instead!)to the soup; make sure your spices do not contain any ‘added salt’.
Place a large, non-stick saucepan over a medium heat. Add the stock and water. Stir together. Bring to the boil.
In the meantime, wash, peel, trim the ends and then chop the parsnip into slices. Peel and chop the onion and the garlic.
Add the parsnip, onion, garlic, cumin, coriander and curry powder to the saucepan. Season it to taste with salt and black pepper. Stir together. Cover with a lid. Reduce the heat. Simmer for approximately 10 minutes or until the vegetables are tender. Remove from the heat.
Allow the soup to cool slightly.
Transfer the soup into a blender or food processor. Blend until smooth.
Transfer the soup back to the saucepan or a large plastic container.
Pour in the DF milk.
Place the saucepan over a medium-low heat (if applicable). Heat to warm.
Serve warm. Ladle into a serving bowl. Garnish with some: herbs, nuts, seeds, croutons or soya yoghurt (if desired).
Serve with some GF bread or a roll (if desired). 🙂
- Try a different combination of spices and flavours. Make it Moroccan, Thai-flavoured etc!
- Swap approximately 200g of the parsnips for peeled baking potatoes.
- Increase the volume of the fortified DF milk for some extra nutrients!