Coming from England, I am used to cooking with parsnips. My husband say’s this soup sounds like it would taste disgusting, but he actually loved it. You can leave out the parsnips if you don’t like them and it will still taste just as good. This is such a wonderfully healthy, anti oxidant rich soup for lunch or dinner.
I served this soup with roasted sunflower seeds and garlic yogurt. I roast a batch of nuts every week and use them to season salads or munch as a healthy snack. If you have never tried them, I suggest you do. I am sure you will make them again if you do. They are so delicious and can be thrown onto so many dishes to add texture and flavor. I know I have mentioned these before but they are just so good. Here’s how to make them……..
- Wash the nuts in a sieve.
- Place nuts in a bowl and pour on some soy sauce or Tamari and season with freshly ground sea salt and black pepper. Stir.
- Place on a baking tray and bake for 10-15 minutes at 350F until golden brown.
This low calorie soup recipe makes enough for 6 people. You can also freeze some so you have it to eat when you don’t have time to cook. If you tolerate dairy then use Greek yogurt, but if not, whip up some coconut cream. Here’s how to make your own paleo yogurt.
- 1 Tbs Ghee or Oil
- 1 Onion - Chopped
- 3 Cloves Garlic - Crushed
- 6 Large Organic Carrots - Peeled and halved
- 2 Large Parsnips (Organic if you can find them) - Peeled and roughly chopped
- 2 Bay Leaves
- 2 Chicken or vegetable Bouillon Cubes (or chicken stock instead of cubes and water)
- 2-4 Cups Water
- Freshly Ground Sea Salt and Black Pepper
- Tamari Roasted Sunflower Seeds *
- Parsley - Chopped*
- Heat oil or ghee and saute onion and garlic for 5 mins.
- Put remaining ingredients (not the topping) in a pan and cook for 30 minutes, until veg is tender.
- Remove Bay leaves.
- Blend with a hand wand or blender.
- To roast sunflower seeds, place on a baking tray and cook for 10-15 mins at 350F. Splash with Tamari or soy sauce if you like the salty flavor before roasting.