Carrot & Parsnip Soup
1tbsp rapeseed or olive oil
2 sticks of celery
1 medium potato
Match box size piece of fresh ginger
600ml boiling water
3 tbsp coconut milk
½ tsp chilli powder
Salt & pepper to taste
Toasted Kelkin Sunflower Seeds
Kelkin Gluten Free Brown Bread
Peel and chop the potato, carrots and parsnips, wash and chop the celery and peel and grate the ginger.
Preheat a large saucepan with 1 tbsp of olive or rapeseed oil. Into the preheated saucepan add the ginger and chilli flakes followed by the chopped veg.
After 3 minutes add 600ml of boiling water and cook the vegetables until soft. Add the coconut milk and transfer the mix to a blender or blend using a hand-held whisk.
Blend the mixture until it reaches the desired consistency, if it’s too thick add more water.
To prepare the toasted Sunflower Seeds simply place the seeds in a pan and toss over a medium to high heat until toasted.
Serve with Gluten Free Brown Bread and enjoy!