Make the most of the gorgeous root veggies starting to come into season now - here in France there are parsnips, butternut squash, amazingly shaped and coloured squash, pumpkins (as seen in my previous post!).
Root veg are cheap, packed with antioxidants (beta carotene especially) and high in fibre- the perfect nutritious winter warming food.
Try this easy parsnip soup now the days are shorter and you're craving hot comforting dishes.
Ingredients:
2 large parsnips, peeled and sliced
1/2 leek, sliced
1/2 tsp turmeric
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp dried coriander
1/2 tsp cayenne pepper or chilli powder
1 tbsp coconut oil
750 ml reduced salt chicken or vegetable stock
Method:
Heat the coconut oil in a large saucepan and add the leeks. Reduce heat and sweat for around 5 minutes. Add the spices, stir and heat for a minute or so. Next add the parsnips, stirring to cover in the spices. Add around half of the stock and cook over a medium heat for around 5 minutes. Then add the rest of the stock, cover with a lid and cook over a low-medium heat for around 10-15 minutes until parsnips are tender.
Leave to cool and then blend. Gently reheat when ready to serve.
