Another great tasting super healthy soup to boost your immune system. I love the taste of Parsnips and added with the other veggies it creates a thicker more filling soup.
I’m trying to increase my daily vegetable intake by having one of these homemade soups every day.
Parsnips are also a great source of fibre and vitamins C and K, along with the other veggies this packs in the goodnes.
Serves Two
Two large Parsnips, roughly chopped.
One large carrot, roughly chopped.
One smallish Savoy cabbage, quartered.
Half a small head of Broccoli.
500ml water.
One clove of garlic.
One Tbsp Olive Oil.
Two tsp of dried Sage.
Two tsp of dried Parsely.
Two tsp of dried Thyme.
One Tbsp cream.
Instructions
Fry the Carrot and Parsnip in the Olive Oil for 5-10 minutes.
Add all the other ingredients, except the cream, mix well.
Bring to the boil then cover, reduce heat and simmer for 20 minutes or until veggies have softened.
Transfer to blender and blitz until smooth.
Pour back into pan to reheat.
Serve with an optional swirl of Olive Oil and cream.
