There isn’t anything that makes me quite as happy on a cold winter’s evening than a warm bowl of vegetable soup with warm crusty bread and perhaps even a little bit of cheese 😉 It’s hot, it fills you up and you can literally feel the vitamin and mineral goodness as you eat it – especially if you add some superfoods into the mix.
I used to find the idea of making my own soup quite daunting – memories of my mother chopping up vegetables in the kitchen seemed to all meld into one, making the prospect of cooking soup seem like a very long and arduous affair. But as I found out when I got down to it, making soup doesn’t really take that much time.
Parsnip, Broccoli and Spinach soup
1 onion, chopped
1 garlic clove, chopped
3 celery sticks, roughly peeled chopped into cubes
2 parsnips, peeled and chopped
Half a head of broccoli (florets and stem), chopped
Spinach, washed and roughly torn
1 litre of stock
Coconut oil, olive oil or butter
1. In a pot, melt a small spoonful of coconut oil, butter or some olive oil. Add chopped onion and garlic clove and cook for five minutes over medium heat, until translucent.
2. Add celery, parsnip and broccoli, and cook for a few more minutes, adding salt and pepper to taste, before adding the stock.
3. Simmer for a further 15 minutes, then mix in spinach.
4. When spinach is wilted and parsnips easily pierced with a fork, take off the heat. Blend with hand blender until smooth (takes a few minutes).
5. Sprinkle with some sunflower seeds or parmesan shavings, serve with hot, crusty bread, and enjoy!