I don’t know about you, but I struggle to eat a healthy salad on a cold winters day. It is much more satisfying to have a tasty warming soup to banish those January blues.
Although, parsnips are not the lowest in carbs they are precisely the perfect winter vegetable for this warming and healthy homemade soup. This delicious soup is perfect for winter lunchboxes and it freezes beautifully. I pop it in my lunch-bag – straight from the freezer – and it’s defrosted by lunchtime ready for a quick whizz in the microwave. Simple!
You will need:
1 tsp of coconut oil for frying
5 good sized parsnips (peeled and chopped into smallish chunks)
I can of coconut milk
½ pint water
1.5 tsps of Sumac (or 1 tsp of ground cumin also works well)
Salt for seasoning
Fry the onion until softened in the coconut oil. Add the spices (Sumac or cumin) and lightly fry to release the flavours. Throw in the parsnips and stir in coating them with the spices. Pour in the coconut milk and the water. Bring to the boil and simmer for 20 minutes on a low heat. Allow the soup to cool a little and blend to make a smooth soup. Taste and season. Serve with a teaspoon of cream circled into it to make it extra creamy.