This wintery spiced parsnip soup is from the festive feasts slimming world book and sounds deliciously warming. In the book this is served with garlic yoghurt, I won’t be replacing this for the vegan version although you can use a little vegan cream instead (if you remember!)
Spiced Parsnip Soup
- Cooking spray
- 4 large parsnips, peeled and cut into small chunks
- 2 large carrots, peeled and cut into small chunks
- 1 large onion chopped
- 4 tomatoes, skinned and cut into wedges
- 4 garlic cloves sliced
- 5 cm root ginger, peeled and grated
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp turmeric
- 1 litre vegetable stock
- juice of 1/2 lemon
- fresh coriander
Pre-heat oven to 200 Celsius (180 fan, 400 Fahrenheit). Spray a roasting tin with oil and add parsnips, carrots, onion, tomatoes, garlic, ginger, spices and seasoning. Toss well, add more spray oil. Roast veg for around 40 minutes, or until vegetables are just beginning to brown.
Transfer roasted vegetables to saucepan, add stock and simmer. Cover and cook for 10 minutes or until vegetables are tender. Remove from heat and allow to cool a little.
Blend with a hand blender (or food processor/blender). Reheat gently, stir in lemon juice and fresh herbs, add more seasoning if required.
That’s it, straight forward tasty soup. I made this on Christmas Eve and stock at the lemon juice/herbs stage. You can see my full Christmas Menu here and remember you can follow me on facebook, twitter or instagram!