This Spiced Parsnip Soup is absolutely the best way to use up leftover roast parsnips, a seasonal hazard, and a very quick and easy soup to make. The garnish is mainly for decoration to make this soup look as good as it tastes.
2 tbsp coconut oil
1 tsp cumin seeds
1 tsp coriander seeds
1 onion, chopped into chunks
2 garlic cloves, peeled
500g parsnips (top up with par-boiled potatoes if you haven’t got enough)
Olive oil & finely sliced red chilli to garnish
500ml Rude Health Almond Drink
500ml vegetable stock
Lemon juice to taste
1. Mix the oil and spices and spread them on a baking sheet. If you’re using par-boiled potatoes add them too. Roast at 200 degrees for about 20 mins.
2. Put the roasted mixture and the parsnips into a blender with half of the Almond Drink (so it doesn’t overflow) and whizz until smooth.
3. Pour the smooth mixture into a pan with the remaining Almond Drink and the vegetable stock and heat. Season to taste.
4. Garnish and serve.