Parsnip and Chestnut Soup
- 1 tbsp rapeseed oil or coconut oil
- 1 celery stick, roughly chopped
- 400g parsnips, peeled and roughly chopped
- 2.5 litres of vegetable stock (I use vegetable bouillon)
- Freshly ground black pepper to taste
- Optional: 2.5 tbsp of protein powder (I use soya or pea)
- 1 large white onion, peeled and diced
- 2-3 plump garlic cloves, crushed
- 300g peeled and cooked chestnuts (this recipe also works well with unsweetened chestnut puree, both of which are readily available in supermarkets or on-line)
- ½ tsp salt
Fancy a soup that encapsulates the flavours of winter? How about parsnip and chestnut soup! Here you have the sweet nuttiness from parsnip complimented with the earthiness of chestnuts. The natural sweetness of the parsnip is sufficient so this recipe is sugar-free. This soup is wholesome, comforting and full of flavour…a deliciously healthy winter-warmer!
This soup makes a hearty main meal or if you serve smaller portions, a delicious starter or amuse-bouche. I love to top mine with home-made parsnip crisps, which adds a lovely crunch and looks rather striking too!
To fortify this soup and to make it creamier, you can add protein powder. To keep this soup suitable for vegans and vegetarians, I use soya protein or pea protein powders. This soup is suitable for vegans and vegetarians (using the appropriate protein powder), coeliacs, those on a paleo diet (as parsnip is used in moderation) and the health conscious.
It is packed with nutrients including fibre, B-group vitamins, vitamin C, minerals, folates and potassium and so an excellent recipe for promoting a healthy heart, effective muscle function, general disease prevention and reducing cholesterol levels. What’s more, it tastes great, is easy to make and freezes well too! (I like freezing portions and defrosting them for packed lunches during the working week).
- In a large pot, add the coconut oil or rapeseed oil. Add the chopped onions and celery and brown for 5 mins.
- Add the crushed garlic and chopped parsnip. Sauté for about 5 more mins.
- Add the chestnuts or chestnut puree and stock. Stir and bring to the boil. Then simmer for about 25-30 mins until the parsnip is tender. (You can test this by poking the parsnip with a fork).
- Season to taste with salt and pepper. Stir in the protein powder, if using. Blend into a smooth soup.
- Garnish with a sprinkle of freshly ground black pepper parsnip crisps. Serve and enjoy!