Warming parsnip and carrot soup
I love making this soup on weekdays and served with a chicken and salad sandwich. Comfort in a bowl
100g finely chopped onion
2 tsp odourless coconut oil
350g chopped parsnip
250g chopped carrot
2 tsp chopped garlic
1 tsp dried parsley flakes
1 tsp ground fennel seeds
1/2 tsp ground caraway seeds
1 litre vegetable stock
1 tbsp shelled almond butter
200g milk of choice (I use coconut milk)
Toppings: cream of choice (I use coconut cream)
Makes 3 servings
Fry the onion with the coconut oil until transparent and soft in a medium sized saucepan. Add the chopped carrot, parsnip, garlic, parsley, fennel and caraway seeds to the saucepan. Then add the vegetable stock. Place a lid on, bring to the boil then simmer for 15 minutes or until the vegetables are soft.
Leave to cool enough before placing in a blender with the almond butter. It takes me two batches in my Vitamix blender.
Return to the saucepan, bring to the boil and serve up topped with the coconut cream or other cream of choice.