Parsnip and Cumin Soup is a warming soup on a cold winter’s day. Cumin is a warming spice and has digestive benefits particularly to relieve flatulence. Parsnips have a wonderful flavour in the winter especially after frosty weather and provide good potassium, fibre and folates in the diet.
- 2 large onions chopped
- 2 clove garlic chopped or pressed
- 3 stalks of celery
- 1 tablespoon olive oil or coconut oil
- 3 medium parsnips peeled and cut into chunks
- 1 ½ tsp cumin teaspoon
- 220gm tin of butter beans drained and rinsed
- 3pts water adding 4 teaspoons of Marigold bouillon stock powder or 3 pts chicken stock/broth from bones – add more water for a thinner soup.
- Seasoning to taste – sea salt and black pepper
- Small tin of coconut milk to stir/swirl into the cooked soup
- Heat the oil in a large saucepan over a low heat and gently fry the chopped onions and garlic until cooked (about 5 mins) – add a little water to steam fry.
- Add all the other ingredients apart from the butter beans and cook for 15-20minutes until the parsnips are soft
- Add the butter beans and cook over a low heat for 5 minutes.
- Blitz using a hand blender or food processor to the desire consistency – leaving some chunks
- Season to taste
- Swirl the coconut milk into the bowls when serving