As you may have discovered in my last post, I’ve dedicated 2016 to the year of HEALTH. While fitness and healthy eating have always been an interest of mine, this is the year when I make my health and wellness my first priority every single day of the year.
Although the year kicked off with a promising start that included two back-to-back days of hot yoga (yes, even a full 90-minute class!), I was unfortunately knocked down by a cold for the first full week of the year. Naturally, I turned to homemade soup and whole foods to heal me at home.
With a fridge full of local organic produce thanks to a recent delivery from my favourite organic e-shop, Mama Earth, I grabbed the brown bag of parsnips out of the drawer and thought “what can I make with you!?”. The answer, thanks to google, was a spicy parsnip soup by Jamie Oliver.
Now, as much as I do love Mr. Jamie Oliver, he can tend to be a bit heavy handed with the dairy which is definitely not what I wanted during a time of recovery for my immune system. Thankfully, with a couple of quick adjustments, I took his recipe and transformed it into a vegan parsnip soup recipe with a lot of kick, and superfood powers. See below for how to make this easy, tasty and wholesome vegan soup!
The Healing Vegan Parsnip Soup Recipe
What You Need:
1 tablespoon of organic coconut oil
1 large onion, peeled and chopped
4 cloves of garlic, peeled and chopped
3-4 thumb-sized pieces of fresh ginger, peeled and chopped
1 heaping tablespoon of garam masala
6 parsnips, roughly chopped (leave skin on if organic)
2 cups organic hemp milk
1 litre organic vegetable stock
1-2 fresh red chillies or jalapenos (or dried chillies)
salt & pepper to taste and serve
chia seeds to serve
As you’ll see from the original recipe, I replaced the olive oil and butter with organic coconut oil for a healthier alternative that isn’t damaged by heat. I also double the amount of fresh garlic, and more than tripled the amount of fresh ginger. Like it says in the title, this soup has a KICK! But one that will kick your butt right back into good health. Lastly, the semi-skimmed milk was replaced with organic hemp milk which was a perfect light and creamy vegan-friendly alternative.
Thankfully this recipe is super easy to put together so keep on reading for what you need to do to make your vegan parsnip soup.
What To Do:
Heat the coconut oil in a pot large enough for a decent amount of soup, then add the chopped onions, garlic, ginger and garam masala. Gently fry everything for approximately 10 minutes until the onions are soft and sweet.
Next, add in the chopped parsnips and chillies, and mix them in well. Pour in the veggie stock and hemp milk, season well with salt and pepper, then bring to a boil. Once boiling, bring it down to a simmer for 30 minutes.
After half an hour, give the soup a good stir and use a fork to check if the parsnips are cooked through. If they break apart easily, use a hand-blender or high-power blender to create a smooth and creamy soup.
Serve soup hot in individual bowls with freshly cracked pepper, a bit of salt, and a sprinkle of chia seeds for good measure (and hydration!).
How easy was that? I would recommend enjoying this with a couple pieces of toasted gluten-free or whole grain bread on the side.
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