A quick, cheap and delicious dish that is filling, warming and nutritious.
Ingredients
⅓ cup Coconut milk (save a little for decoration at the end)
1 White onion (150g)
3 tbsps Coconut oil
1 tsp Cumin
½ tsp Pepper
300g Carrots
150g Parsnips
300g Leeks
750ml Vegetable Stock
1 pinch Sea salt
1 tsp Smoked Paprika
4 Garlic cloves
½ Reg chilli (optional)
Instructions
In to a preheated oven (180°c) place chopped and peeled parsnips and garlic (leave skin on garlic as will not burn) on to a baking sheet, drizzle with some melted coconut oil (or any other nut oil / olive oil ) for about 20 minutes until golden brown and soft
Whilst the parsnips and garlic are roasting, in to a deep pan place 2 tbsps coconut oil (or any other nut oil / olive oil / grass fed butter) and add all the chopped vegetables (carrots, leeks, chilli and onion). Sweat off for 5-6 minutes
Add in the salt, pepper, paprika and cumin and fry off for a further 2-3 minutes
Add in the 750 ml vegetable stock, bring to boil and then to simmer for 10 - 15 minutes
Add in the roasted parsnips and garlic (remove from skin), coconut milk and then blend with a hand blender (or food processor) until smooth and creamy
If too thick, add an extra ½ cup water at a time
Serve straight away, freeze or keep in the fridge in a sealed container for up to 5 days
When serving add a swirl of coconut milk / pepper / paprika / chives / parsnip slithers or toasted seeds
Recipe by at https://thelowcarbkitchen.co.uk/winter-warming-root-vegetable-soup/