Wednesday, 12 March 2014

SPICY PARSNIP & APPLE SOUP

 


This recipe is packed full of nutrition, with Turmeric being a complete superhero. It is said to be anti inflammatory, anti bacterial, anti carcinogenic and antioxidant.
It has traditionally been used to treat many ailments from digestive problems, to heart problems to arthritis.


Serves 2

175g  parsnip sliced & diced
1/2  an eating apple peeled
400ml vegetable stock (homemade or from a cube)
1/2  stick celery
1/2 onion or 1 shallot
1 Tablespoon light olive oil
1 teaspoon dried turmeric
1 teaspoon dried cumin
to serve.  the other half of the apple, chopped up.

1  chop the onion & celery & fry in the olive oil until they are soft and starting to brown.

2  put all the ingredients into a saucepan, (except the apple) bring to the boil and then reduce the heat and let it simmer gently for about 10- 15  mins until the parsnips are soft and well cooked. 

3  put into a blender & add the 1/2 eating apple, which should be peeled, cored and chopped.
    blend together, season to taste, then return to the saucepan to reheat before serving.

4  Add the other half of the apple to decorate

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