Curried Parsnip Soup (V, GF, SF, Low-Fat!)

Serves: 6
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! 

 

Ingredients:

+++++++++++++++++++++++++1L          Vegetable stock (Low-sodium, DF, GF)
+++++++++++++++++++++++++1L          Water
+++++++++++++++++++++++++1kg       Parsnips
+++++++++++++++++++++++++200g     White onion
+++++++++++++++++++++++++8g          Garlic cloves
+++++++++++++++++++++++++1g          Ground Cumin
+++++++++++++++++++++++++1g          Ground Coriander
+++++++++++++++++++++++++3g          Curry Powder
+++++++++++++++++++++++++               Salt
+++++++++++++++++++++++++               Ground black pepper
+++++++++++++++++++++++++150ml   Soya milk (fortified/unsweetened)

 

 

Nutritional info:

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’. 

 

 

Directions:

Place a large, non-stick saucepan over a medium heat. Add the stock and water. Stir together. Bring to the boil.

NB: Our vegetable stock contained turmeric.

 

 

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.

NB: You might have to complete this step in batches.

 

 

Transfer the soup back to the saucepan or a large plastic container.

NB: Ours went into this plastic container; lunch prep for the next 3 days! 🙂

 

 

Pour in the DF milk.

 

 

Stir together.

 

 

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).

Ours was garnished with black pepper, dried chives and soya yoghurt.

 

 

Serve with some GF bread or a roll (if desired). 🙂

NB: This represents one portion of  the parsnip soup. We served ours with some low-fat houmous and homemade GF bread!

 

 

 

Enjoy!

 

 

If preferred…

• 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!