Curried Parsnip
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
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.
Course:
Main Course, Soup
Cuisine:
Free From - gluten, dairy, wheat, soya, egg
Keyword:
easy, Gluten Free, simple, soup, Vegan
Servings: 1
Calories: 368 kcal
Ingredients
- 3 peeled parsnips roughly chopped
- 300 ml vegetable stock
- olive oil
- ¼ garlic clove
- ½ tsp cumin powder
- salt and 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
Recipe 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 Facts
Curried Parsnip
Amount Per Serving
Calories 368
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1248mg52%
Potassium 1743mg50%
Carbohydrates 88g29%
Fiber 22g88%
Sugar 24g27%
Protein 5g10%
Vitamin A 640IU13%
Vitamin C 79mg96%
Calcium 167mg17%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.