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Gluten Free Sweet Potato and Parsnip Soup

Soup is the only food of choice when it comes to the bitter cold winter weather. Hot vegetable soups are super eat to make too and there are so many great combinations you can try, this one contains a mix of delicious root vegetables and is of course naturally gluten free, soups barely even need any help to thicken.

Added 19th December 2015
Updated 1 week ago
Recipe by Jeanette Wheatley

This recipe is...

  • High Fibre High Fibre
  • Low Calorie Low Calorie
  • Low Fat Low Fat
  • Low Sugar Low Sugar
  • Slimming World Friendly Slimming World Friendly
  • Vegan Vegan

Ingredients

1 onion
2 smallish sweet potatoes (about 250g in weight)
2 parsnips
1 small leek
2 celery sticks
2 carrots
800ml veg stock
1tbsp coriander
1tsp garlic granules
Salt and pepper for seasoning
1tsp cream (optional)
  • Preparation Time: 15 Mins
  • Cooking Time: 15 Mins
  • This recipe makes 6 servings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Roughly chop the onion and place in a large pan for a few mins to brown. Chop all other veg and throw in.

2. Make up 900ml vegetable stock with boiling water and pour over the veg., also add the coriander and garlic granules.

3. Place the pan on a medium heat, allow the soup to boil until all the veg is softened (around 15-20 minutes). Season to taste

4. Remove from the heat, you can serve as it is, nice and chunky, or pour into a blender and blend for 1 minute until smooth, fabulous for dipping bread into! Serve and drizzle on a little cream if desired.

NB. You can also do this in a soup maker, just chuck it all in!

Recipe is vegan if cream isn't used.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
90 21g 4g 0g 6g 2g

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