Winter Warming Root Vegetable Soup
Recipe type: Soup, Dinner, Supper, Diabetic friendly, Diary Free, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
A quick, cheap and delicious dish that is filling, warming and nutritious.
  • 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)
  1. 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
  2. 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
  3. Add in the salt, pepper, paprika and cumin and fry off for a further 2-3 minutes
  4. Add in the 750 ml vegetable stock, bring to boil and then to simmer for 10 - 15 minutes
  5. 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
  6. If too thick, add an extra ½ cup water at a time
  7. Serve straight away, freeze or keep in the fridge in a sealed container for up to 5 days
  8. When serving add a swirl of coconut milk / pepper / paprika / chives / parsnip slithers or toasted seeds