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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
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 large leek
2 celery sticks
450g sweet potato peeled
225g parsnips peeled
900ml veg stock
Salt and pepper for seasoning
  • Preparation Time: 15 Mins
  • Cooking Time: 15 Mins
  • This recipe makes 4 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 leek, celery, sweet potato and parsnip.

2. Make up 900ml vegetable stock with boiling water, pour into a deep pan and add in the vegetables, add seasoning as required.

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

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!

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