Carrot & Parsnip Soup

3rd January, 2018

Serves 6


1tbsp rapeseed or olive oil
6 carrots
4 parsnips
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

To Serve:
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!

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