Root vegetables contain starch as well as fibre so it’s a
great filler and is perfect alone or as mentioned below add some protein like butter beans or shredded
chicken breast to make a complete meal .
Serves 4-6 persons
Ingredients:
• Olive oil
• 3-4 parsnips
• 2 red onions quartered
• 2 cloves garlic chopped
• 3 carrots chopped
• 1 celery stick chopped
• ½ butternut squash chopped
• ½ sweet potato chopped
• 500ml water
Flavour Release:
• Sea salt
• Black Pepper
• Medium curry powder
• Fenugreek
• Cumin
• Garam masala
Method:
• In a baking tray add ½ red onion to be used with sliced parsnip. Drizzle with olive oil and spices and roast for 30 minutes in 150 oven – cover with foil to avoid burning.
• Heat olive oil in a large saucepan
• Add remaining red onion, 1 carrot, celery and saute of 15 -20 mins in 100ml of water at a low heat
• Add squash and sweet potato and rest of the carrots
• Add roasted parsnip
• Add all your flavours, remaining water , bring to the boil , reduce and simmer slowly for 20- 30 mins.
Optional: To make a fuller meal / quick nutritious evening meal:
• Add 1 tin of butter beans to the soup OR
• 1 x lean chicken breast shredded over the soup
