This soup is wonderful for either lunch or dinner on a cold winter’s day. It is surprisingly filling and nutritious.
Suitable for maintenance and levels 1,2,3
Health Bite: Parsnips are a good source of fibre, potassium, folic acid, vitamin E and has traces of minerals and B vitamins. They are a great remedy for fatigue and constipation.
Serves 2 (double up ingredients for more servings)
2 medium parsnips, peeled and chopped
1 medium leek, trimmed and sliced
2 tsp ground cumin
2 tsp ground coriander
2 tsp stock or 1 stock pot (wheat or gluten-free)
2 tbsp cream cheese
1 tbsp oil
salt and pepper
Put the kettle on, half filled.
Heat oil in a medium pan and soften the leeks for a few minutes, then add parsnips, cumin, coriander, stock and pour in enough hot water so it just covers vegetables (don’t add too much or your soup will be flavourless).
Bring to the boil then simmer for 20 minutes.
Take from heat, add cream cheese and blend till smooth. Season well and serve or reheat as needed.