With the days getting a little chillier it’s time to add soup to the weekly meal plan. Soup is a staple in my diet, it’s a great way to get a boost of nutrients while being inexpensive and quick to make in large, freezable batches. It ticks all the boxes!
Did you know Apple Day is an actual thing? It’s a national day however no one told us up in Birmingham so the first I heard of it was when I moved to Sussex. So, I now have lost time to catch up on when it comes to celebrating the humble apple and what better way than adding it to a soup?
Parsnip & Apple Soup
1 tbsp coconut oil
1 large onion, chopped
6 parsnips, cubed
2 apples, cubed
3 garlic cloves, chopped
700ml boiling water
2 tbsp coconut milk
1 tbsp vegetable stock
1 tsp thyme
Pinch of turmeric
- Heat the oil in a large saucepan and add the onion, cook over a medium/low heat for 6 minutes
- Add the garlic and cook for a further 2 minutes
- Add all of the remaining ingredients except the coconut milk, stir and cook for 20 minutes or until the parsnip and apple are tender
- Add the coconut milk and blend until smooth
- Season & serve!