Curried Parsnip
One of my favourite comfort food recipes, this curried parsnip soup for one is easy to make with simple ingredients and it's added bonus is it's naturally gluten free and vegan too.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Main Course, Soup
Cuisine: Vegan
Keyword: Easy, Gluten Free, Simple, Soup, Vegan
Servings: 1
Calories: 368kcal
Author: Glutarama
- 3 peeled parsnips roughly chopped
- 300 ml vegetable stock
- olive oil
- ¼ garlic (powder, puree or clove)
- ½ tsp cumin powder
- salt & pepper to taste
pop the chopped parsnips on a baking tray with some olive oil and seasoning and roast for 40 mins at 200°C
make your vegetable stock by following the instructions
once roasted place the parsnip, ¼ garlic clove, cumin, 300ml of vegetable stock and seasoning in a blender and pulse until smooth.
Pour into a 500ml jar and seal immediately
Allow to cool before popping in the fridge
To reheat your soups simple pop in the microwave until heated through or bring to the desired heat in a saucepan.
Enjoy with a delicious crusty roll plastered in dairy free spread!
Calories: 368kcal | Carbohydrates: 88g | Protein: 5g | Fat: 1g | Sodium: 1248mg | Potassium: 1743mg | Fiber: 22g | Sugar: 24g | Vitamin A: 640IU | Vitamin C: 79mg | Calcium: 167mg | Iron: 3.4mg