Parsnip & Sweet Potato Soup
1 sweet potato
1 red onion
750ml water (boiled)
1 vegetable stock cube
1 teaspoon cardamom seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
Pepper and Salt (season at end to your liking)
1-2 tablespoons nutritional yeast (I used Engevita nutritional yeast flakes)
2 tablespoons toasted flaked almonds (optional as a topping)
The Fun Bit
Peel and chop the vegetables and onion into 2-bite size pieces and place into a medium saucepan.
Grind the seeds into a powder using a pestle and mortar.
Add the stock cube and seeds to the boiled water and stir around to dissolve the cube
Next add these to the saucepan.
Bring to the boil, then place the lid on and continue boiling for 10 minutes.
In the meantime toast about 2 tablespoons of flaked almonds (or adjust quantity to your liking)
When ready liquidise the soup until you get the consistency you like. If you’d prefer a more runny consistency add in more boiled water to achieve this
Season with the pepper and salt to your liking. My general rule tends to overdo it on the pepper and easy with the salt.
Pour into a bowl, topped off with the nutritional yeast and toasted flaked almonds.
To Serve: I served it with gluten-free oatcakes (which happen to be dairy-free also), though I’m sure this soup would be just as delicious with freshly brown spelt soda bread or white spelt yeast bread.
It was just YUM!
Are you enjoying the build-up to Christmas? I love this part as the buzz is lots of fun. Well it’s great with my lists tucked into my bag, in the shops etc before the crowds for a relaxed shopping spree. It’s also a great excuse (not that I need much) to have mulled apple juice, sneak a few mince pies which should be in the oven in the morning (Teehee) and lots of other goodies that us Christmas foragers have to indulge in for sustenance – will I get away with that? Ah well hope you are having fun.
Continue the chat below with some comments below. Chat soon, Marian