Recipe by Lucy Hyland
Serves: 4-6 portions Prep Time: 10 minutes Cooking Time: 45 minutes
Soups are a great option for a lunch or a light dinner when you are not feeling like eating a big meal. You can make this soup on one of your good days and then portion freeze it for your not so good days. Even if you feel this soup is too much, simply add half soup and half boiling water. This will lighten the soup and you will still get all that goodness.
- 2 shallots
- 4 medium parsnips - chopped
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 2 cloves of garlic
- 1 tin of coconut milk
- 1 tin of haricot beans
- 1 litre boiling water
- Sea salt and freshly cracked pepper
- Chop the shallots and the garlic and set aside for 5 mins.
- Put a little water in the saucepan, add the onions and sweat for 5-10 mins.
- Add the spices, pepper and garlic and stir through.
- Add the parsnips, add boiling water, bring to boil and simmer for around 30 mins.
- Add coconut milk and haricot beans and cook for another few minutes.
- Remove from heat and blitz with a hand blitzer or liquidiser.
- If you would like a thinner soup, add some more boiling water.
- This soup is lovely with some chopped parsley or coriander on top.
This soup is packed full of nutritious foods: root vegetables for their vitamins and minerals and beans for their all-important protein. However, in order to take pressure of the digestive system, in case you are not feeling great, all the ingredients in this soup have been blended.
Blending the soup, breaking down the ingredients, makes the goodness in these fresh ingredients much easier to absorb. There are also a few gentle spices added to this soup, spices such as cumin and coriander, which have been used in Indian cookery for many years to aid and help the digestive process.