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Roughly chop all the vegetables and throw into a large pan or soup maker.
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Add the herbs, spices and stock to the pan or soup maker.
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If you are using the pan method, bring to the boil and simmer for 30-45 mins until all the veg has softened then either leave chunky or blend using a stick blender. If using a soup maker, use the smooth mode to get a lovely smooth soup - this setting usually takes around 30 mins.
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Dish out and serve with some chunky gluten free bread. Or place into individual tubs and freeze to have at a later date.
Gluten Free Parsnip, Carrot and Ginger Soup
Back to all recipes.Soup weather seems to be upon us once again and you can't beat a nice soup when the cold and rain takes over! Most soups are very easy to make and naturally gluten free. Parsnips and carrots make great soup bases, chuck in some ginger and you have a winner! Serve with some chunky slices of gluten free bread of even pad it out with some lentils or gluten free pasta.
This recipe is...
- Preparation Time: 5 Mins
- Cooking Time: 30 Mins
- This recipe makes 3 servings
Ingredients
1 large onion
250g parsnips
250g carrots
1tsp turmeric
1tsp ground ginger
1tsp coriander leaf
Juice of half a lemon
1.2ltr veg stock
Pinch black pepper
Salt
Method
Nutritional Information (Per serving)
Cals
Calories
132
Carbs
25g
Fibre
7g
Fat
2g
Sugar
11g
Protein
4g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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