Spicy parsnip soup (try saying that fast)

Serves 2


-2 Parsnips

-1 Apple

-1/2 an onion

-1 Clove of garlic

-1 Tablespoon of curry powder

-350ml vegetable stock

-1 tablespoon of coconut oil

-Salt and pepper


  1. Chop up your Parsnips, apple, onion and garlic. Don’t worry about cutting them too small, they’ll be blended later anyway. I also don’t tend to peel the parsnips or apple as loads of the nutrients are in the skin and it saves time to leave them on!
  2. Heat the coconut oil in a large saucepan and throw all your chopped ingredients in there.
  3. Cook for a few minutes until the veg begins to soften, then add the curry powder and a pinch of salt and pepper.
  4. Pour in the stock and leave to simmer for around 10/15 mins, until you can easily stab a knife through the chunks of parsnip.
  5. Now your soup is ready to blitz! I used a hand blender but a food processer or even a smoothie maker can do the job just as well. Blend the mixture until smooth, adding more water if the finished product is too thick for your liking.
  6. Serve with a chunk of your favourite bread and enjoy! Any leftovers can be frozen ready for another day.
  7. soup1



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