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.
Servings: 1
Calories: 368kcal
Ingredients
- 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
Instructions
- 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
Notes
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!
Nutrition
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