Spiced Carrot & Parsnip Soup (LC)
Ingredients
- 1 large onion, sliced into chunks
- 400g carrots, peeled and diced
- 275g parsnips, peeled and diced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp ground turmeric
- Black pepper to taste
- 2 tbsp olive oil
- 1 tin of coconut milk
- 1 vegetable stock cube (low sodium)
- 600ml water
To Serve:
- 1 tbsp Greek yoghurt (per portion)
Instructions
Heat oven to 200°C (fan).
In an oven dish, add the onions, carrots and parsnips. Then add the coriander, cumin, garlic, turmeric, black pepper and olive oil and mix well to coat all the vegetables evenly.
Roast for 30 minutes in the oven, until tender.
Spoon the roasted vegetables into a food processor or blender with the coconut milk, stock cube and 600ml of water and process until smooth.
Pour into a pan and heat gently until just simmering.
To serve, pour into bowls and add your choice of protein (optional).
Note - The recipe makes 4 portions, save a portion for lunch another day or place into the freezer for another time.
This soup contains a small amount of protein from the Greek yoghurt added when serving. Feel free to include an extra portion of protein. Additional Greek yoghurt, 1–2 boiled eggs, or your choice of meat, fish, or a vegetarian alternative. The protein can be stirred into the soup or served separately on the side.