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A hug in a mug parsnip and pear soup

A hug in a mug parsnip and pear soup

Parsnip & Pear Soup

Serves: 2

Ingredients:

80g diced onion

1 tbsp olive oil

1+1/2 tsp curry powder (Indian)

¼ tsp garlic flakes

¼ tsp ground turmeric

220g chopped parsnip

1 peeled and cored pear cut into slices

600ml vegetable stock

1 tbsp creamy almond butter* (or cashew butter)

Salt & pepper, to taste

(if adding cheese as a topping then add the cheese do so before you add the salt. Some cheeses are very salty and would just be too much to bear along with added salt. I don't use cheese so just add a pinch of salt to my liking).

*I use the Monki brand of creamy almond butter. It adds mild sweetness and is similar colour to cashew butter. The regular almond butter will only discolour the soup. 

Method:

Fry the onion with the oil until the onions are soft and translucent in a saucepan. Using a wooden spoon keep stirring to avoid the onion sticking to the saucepan. If starting to stick use a tablespoon of stock. 

Add the curry powder and turmeric and coat onion.

Add the parsnip, stock and pear slices, bring to the boil and simmer for 10 minutes, or until a fork can easily be inserted into the parsnip chunks.

Leave to cool down then add the nut butter and blend in a high speed blender until smooth. Add more coconut milk or cream if you prefer a different consistency. 

Pour back into the saucepan and bring to boil then simmer until heated through. Season with salt and pepper.

Serve with crackers and goats cheese or with a chicken and pesto sandwich.

 

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