Parsnip & Chestnut Soup

I saw this on a menu in a cafe today and had to give it a crack, perfect for a starter around the festive season, or any other cold winter evening.

Preparation Time:  15 Minutes                              Cooking Time: 15 Minutes                                Serves:  4-6

Ingredients

  • 4 Parsnips
  • 1 Onion
  • 2 Celery Sticks
  • 1 Carrot
  • 1 medium Potato
  • 1 tbsp Coconut Oil
  • Cooked Chestnuts (vac-packed)
  • 2 Veg Stock Cubes
  • Sea Salt & Black Pepper

Method

1. Roughly chop all the veg, dicing the potatoes small so they cook quickly. No need to peel the carrot and parsnips.

2. Heat the oil in a saucepan, toss in the veg and fry for 5 minutes, stirring regularly.

3. Mix the stock cubes with boiling water and cover the veg. Season, and leave to simmer gently for 10 minutes

4. All the veg should now be cooked, using a hand blender blitz the soup until smooth.

5. Add more water if needed for the desired consistency.

6. Chop some chestnuts and sprinkle on top to serve

Bonus Bits

– If I’d had sage I would have added this for another great festive flavour. Maybe even some crispy bacon bits on top too!

– Homemade stock is always best, but when using stock cubes my recommendation is Kallo, as they are organic and free from gluten & MSG and other nasties!

– Chestnuts are a lot easier to get ready cooked and vac packed, although you may also find them tinned.

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