As I write this post the wind is blowing a gale outside, the leaves are all but gone from the trees and the rain hasn’t stopped for weeks (literally!). This soup is perfect for this weather – it’s so earthy and warming and soothing and of course delicious and nourishing. The seedy mix gives it an added omega-3 crunch too (mix up a bit extra and it’s delicious added to salads).
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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
-6
|
Ingredients
- 1 tbsp coconut oil or butter
- 1 white onion finely chopped
- 2 pinches salt
- 3 large or 5 small parsnips peeled and cut into chunks
- 1 celeriac peeled and cut into chunks
- 500 ml bone broth or chicken or vegetable stock
- 1 x 400ml can coconut milk
- 5 tbsp pumpkin seeds
- 2 tbsp sesame seeds
- 1 tbsp chia seeds
- 2 tsp chilli flakes
Ingredients
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Instructions
- Heat the coconut oil or butter in a large saucepan over a low heat for 1 minute, then add the onion and a pinch of salt and sauté for 5 minutes.
- Add the parsnip and celeriac and sauté for 3 minutes, then pour in the broth or stock, coconut milk and another pinch of salt.
- Bring to a simmer and cook for 30 minutes before blending with a hand blender.
- Mix the seeds and chilli flakes in bowl and scatter them over the soup when you're ready to eat.
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