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Creamy Roots Soup

Oh man. I just made possibly the best soup ever. It was SO GOOD! I was feeling lazy and couldn’t be bothered to follow a recipe so I just chucked some stuff in the soup maker. I’m even thinking of stopping writing this blog and going to get a third bowl of the stuff! By the way, if you haven’t got a soup maker, fear not, it’s almost as easy with a pan and a blender.

Ingredients:

  • 2 small-medium carrots, diced
  • 1 medium parsnip, peeled and diced
  • 1/2 medium red onion, diced
  • 1 small sweet potato, peeled and diced
  • 1/2 can coconut milk
  • 1/2 vegetable stock cube
  • 1/2 pint of water
  • 1 clove garlic, diced
  • 1/2-1 tsp chilli, diced
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tbsp fresh or frozen coriander, finely chopped
  • black pepper to serve

 

Method

Pan and blender:

You could saute the garlic and onions in coconut oil, and then add the rest of the ingredients, but if you’re lazy like me you can just chuck all the ingredient in the pan. Simmer for 20 mins then either use a stick blender or transfer the soup to a blender and blend until smooth.

Soup maker:

Chuck it all in and select smooth soup.

Add black pepper to serve and enjoy with bread or crackers. Store leftovers in the fridge for 3-4 days. Soup is a great option for work lunches!

 

Liked this? Try my Winter Roots Soup.

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