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

Spelt for Choice: Marian's Dairy Free & Egg Free Kitchen

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)

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Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of 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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