Cumin Spiced Parsnip Soup
One of my favourite things about the colder months is the reappearance of parsnips! They’re one of my favourite foods, so I’m really excited to start cooking with them again. This soup is a really easy way to use them, with just six ingredients it’s a perfect speedy supper, all you need is: parsnips, garlic, onion, cumin, almond milk and yoghurt (I use a vegan-friendly coconut one.) If you like big batch cooking then definitely try making this one in large quantities and putting the extra portions away in the freezer for another day. I love this serving with some crunchy sourdough drizzled with olive oil, but it’s delicious as a starter or side too!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- salt and pepper to taste
- 1 onion
- 2 cloves
- 2 tablespoons of natural yogurt (i use coconut yogurt)
- 3 large parsnips chopped into small pieces
- 1 tablespoon of ground cumin
- 500 ml water
- 475 ml almond milk 2 cups
- Carbohydrate 4.85850416666667 g
- Cholesterol 0 mg
- Fat 0.0732083333333333 g
- Fiber 1.17295835713545 g
- Protein 0.4195 g
- Saturated Fat 0.0166625 g
- Serving Size 1 1 Serving (37g)
- Sodium 14.7092621527778 mg
- Sugar 3.68554580953121 g
- Trans Fat 0.0229454166666667 g
- Calories 20 calories
Start by chopping your onion and garlic cloves. Place them in a pan with a drizzle of olive oil and cook them over a medium heat for about 10 minutes until soft. Once your onions are soft, add in your chopped parsnips and ground cumin – stir together and cook for another 2 minutes. Cover your parsnips with water and bring to the boil. Once boiling reduce the temperature and let simmer for 35-40 minutes until the parsnips are really soft. When soft, drain the water and add in the almond milk, yogurt, salt and pepper – and give it all a good whizz together. Serve with a sprinkle of pine nuts and chopped coriander and enjoy!
