Parsnip Soup Recipe
This easy Parsnip Soup Recipe is creamy, lightly spiced and delicious - with the addition of cannellini beans for an extra protein and fibre punch. It's super filling, gluten free and vegan.
Servings: 4 servings
Equipment
- OR blender
Ingredients
- 500 g parsnips peeled and cut into small chunks
- 1-2 tbsp olive oil
- 1 onion finely chopped
- 3 tsp chopped garlic
- 400 g tin cannellini beans drained
- 2 tsp mild curry powder ensure it's gluten free!
- 1000 ml gluten free vegetable stock or chicken stock
Instructions
- Drizzle the olive oil to a large, lidded saucepan and place on a medium heat.
- Add the garlic and onions and gently fry for 3-4 minutes until they begin to soften.
- To the pan, add the peeled and chopped parsnips and the curry powder. Mix well to coat everything in the spices, and fry for a further 5 minutes.
- Add the (drained) beans and pour in the hot stock. Stir, bring to the boil, then turn down to a low simmer. Place a lid on the pan and continue to simmer for 15 minutes until the parsnips are very soft.
- Turn off the heat and blend the soup, then serve.
Video
Nutrition
Serving: 1 bowl | Calories: 263kcal | Carbohydrates: 49g | Protein: 9g | Fat: 4g | Fiber: 11g | Sugar: 10g
