With the weather just not playing ball and the rain setting in, I wanted something a little warming and I had some parsnips that needed using so this was perfect!
1 medium onion, chopped
1 glove of garlic, minced
1tbsp ‘spicenutrition immune supremacy’ blend of herbs & spices*
24floz (700ml) vegetable stock (made from 2 stock cubes)
26.4oz (750g) parsnips, chopped
1.7oz (50g) butter
In a large pan over a medium heat, add the butter and onions, cook for 3-4 minutes until starting to soften but not colour, add the garlic and ‘spicenutrition’ spice blend and stir well, cook for a further 2 minutes.
Add the parsnips and stir well no cover them in the seasonings, pour in the stock and bring to the boil, turn the heat down to a simmer for 25-30 minutes.
Blend the soup until smooth in a food processor or with a stick blender and serve up with a chunk of bread.
The smells around the house are fantastic while this is cooking!
*If you don’t have the spicenutrition blends then you can substitute with 1/2tsp cayenne powder & 1/2tsp roasted & crushed coriander seeds, although if you check the link below you will see the spicenutrition are a fantastic product and built to help your body naturally, I have to give big thanks to these guys for sending me their products.
Link here Spicenutrition