Sweet Potato and Parsnip Soup - Coeliac Sanctuary
Posted On: 19th December 2015
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.
Recipe By: Jeanette Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
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 is free from...
Celery, Crustaceans, Dairy, Egg, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts
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!
This recipe makes 4 servings
Nutritional info per serving
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