20 Minute Parsnip & Sweet Potato Soup

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Christmas is getting close now!  I was rushing around like a mad woman yesterday morning getting some of the outstanding presents. It was about 3.40pm when I reaalised that I hadn’t had lunch.  You know that feeling when you suddenly realise you’re hungry and you must eat NOW!.  Yep that was me and had to search the stores for the weekend leftovers.  So with a parsnip and sweet potato and a few storecupboard standbys I was ready.  This all got done in 20 minutes.  It was either that or start nibbling on dark chocolate.

Parsnip & Sweet Potato Soup

Serves 2:

1 parsnip
1 sweet potato
1 carrot
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

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Categories: All Recipes, Uncategorized, Vegetarian

Author:speltforchoiceblog

Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of www.herbicarni.com with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.

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2 Comments on “20 Minute Parsnip & Sweet Potato Soup”

  1. April 25, 2012 at 1:31 pm #

    Reblogged this on From Marian's Kitchen: Dairy-free & Spelt Living and commented:

    An old one but it’s surely a day for this soup, brrr…

Trackbacks/Pingbacks

  1. Salmon and Sweet Potato in a Coconut Curry Sauce | Seattle Foodshed - December 15, 2011

    […] 20 Minute Parsnip & Sweet Potato Soup (speltforchoice.wordpress.com) […]

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