Honeyed Carrot and Parsnip Soup
It’s now officially Winter, the coldest season of the year, and it definitely feels like a soup day.
Warming, rich and nutritious, this recipe for honeyed carrot and parsnip soup will satisfy tummies and keep you and your family full for hours. The first time I made it, Little J loved the honeyed taste and the smooth consistency so much that he ended up having three big, hearty portions. It also has a sophisticated edge making it perfect for a grown up’s palate too.
It’s so quick and easy to make and uses your typical fridge and cupboard staple ingredients making this a favourite recipe of mine that will be used time and time again.
It also provides huge value as it makes six very generous portions with minimum outlay in terms of cost and precious time. To save even more time in the long run, you could make double the amount and freeze portions for heating up at a later date.
Gluten free. Dairy free. Soya free.
- 2 tbsp dairy free margarine
- 2 small leeks, cut up
- 800g of carrots and parsnips, roughy chopped
- 2 tsp of clear, runny honey
- 1 bay leaf (optional)
- 2.5 litres vegetable stock
- Using a large pan, melt the margarine over a medium heat.
- Add the leeks and stir for a few minutes until the leeks start to soften.
- Add the carrots, parsnips and honey.
- Pour in the stock and bring to the boil.
- Simmer for 30 minutes, stirring occasionally.
- Once cooked, blend the soup in batches and serve whilst warm.
- Sprinkle with sunflower seeds, chia seeds and flaxseeds for added goodness.
- If freezing for use later, wait until the soup has cooled down before ladling individual portions in to plastic bags or separate plastic containers.
Serve with your choice of warmed, fresh bread. Particular yummy with bacon butties or with humous on warm toast.
Why don’t you try making your own gluten, dairy and soya free bread loaf by reading my tips on baking the perfect loaf?
HAVE A HAPPY TUMMY DAY ?