Friday, 6 March 2015

Spicy Parsnip & Sweet Potato Soup Recipe

A very easy to make soup, creamy without cream, and as spicy as you like - I like to add plenty of dried chilli as I heard they are good for metabolism  ;)

I always look out for the reduced parsnips in the bargain bit at the supermarket.  Parsnips are often in there, the sweet potato is to add a bit of sweetness and to thicken it up a little more.  You don't even need bread with this soup as it is quite hearty, even when blended.

What you need:
  • 1 tbsp Olive Oil
  • 1 tsp cumic seeds
  • 1 tsp caraway seeds
  • half tsp black mustard seeds
  • 1 tsp smoked paprika
  • shake of dried chilli flakes
  • 400g peeled & chopped parsnips
  • 300g peeled & chopped sweet potato
  • 2 veggie stock cubes
  • water to cover

What you do:
  • Put all spices and oil in a pan, or in a soup maker if you own one, heat gently until the seeds start to pop.
  • Add chopped up parsnip and sweet potato, chuck in the stock cubes and just cover with water.
  • Boil/Simmer for 20 mins or until veggies are soft.
  • Blend
  • Eat

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