Asian Parsnip soup – serves 6
This is a great way to use those wonderful sweet and seasonal parsnips. Not only are they full of slow releasing fibre to keep you nice and full but they are also jam packed with immune boosting vitamin C.
2 or 150g small onions
2 tsp olive oil
1 tsp chili flakes
1 ½ ltr veggie stock, either made with 3 tsp bouillon powder or 1 stock cube and boiling water
6 or 600g parsnips
Handful of fresh coriander or parsley leaves
Soya/oat cream (optional)
1 tin of chickpeas (optional)
In a large saucepan add the oil and heat. Peel and chop the onions and fry in the oil until soft but not coloured. Add the spices and paste* and cook until its smells really aromatic (about 5 minutes). Keep moving the onions and spices to stop them sticking or burning
* You can also use a clove of garlic and 1 tsp ground ginger or fresh ginger instead of the ginger/garlic paste
Add the chopped parsnips (it’s not necessary to peel the parsnips, although you can if you want) and the stock. Stir, reduce the heat to a simmer and cover the pan with a lid. Cook for 15-20 minutes until the parsnips are soft.
Using a hand blender (or food processor, blender or nutribullet), blend until smooth. Taste and add salt and pepper as necessary.
This little 15 second video shows you how easy it is to blend the soup
The soup can now be served. However to make it more substantial and to increase the fibre and protein content add a tin of chickpeas (and their water). Finish with a swirl of non-dairy cream