Parsnip Protein Root & Peel Soup
2 portions - 25 mins
A smooth, spiced parsnip soup made with onion, garlic and ginger, blended with crème fraîche for a soft, creamy finish. A comforting bowl with depth and balance. Served with warm flatbreads, seeds and a touch of chilli.
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500g parsnips, peeled and chopped (but keep the peel to the side)
1 onion, chopped
1 garlic glove
1 tsp ginger, grated
4 tbsp chicken bone broth (we use this brand), for extra protein (vg use vegetable stock)
200g crème fraîche (DF can use Oatly’s creamy oat fraiche from oatly or coconut yoghurt)
1 tsp curry powder
To serve:
2 flatbreads
Protein seed blend (we use this)
1 tsp chilli flakes
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STEP 1.
Boil a full kettle.
Fry the onions in a large pan till slightly golden.
Add the parsnips and curry powder for a further minute.
Mix the bone broth or stock powder with 750ml boiled water.
Add to the pan with the parsnips and bring to the boil before reducing to a simmer for five minutes.STEP 2.
Take the parsnip peelings and dry gently with a kitchen towel.Airfry method:
Put the peelings on a single layer in the airfryer, season and spray with olive oil.
Cook them at 190° until they are crispy (approx 5-8 minutes)Oven method:
Preheat the oven 200°.
Put the peelings on a single layer on a baking tray, season and spray with olive oil.
Cook them until they are crispy (approx 10-12 minutes)STEP 3.
Cool the pan with the parsnip soup in.
Once cool, add the crème fraîche to the pan (but leave some for serving) and blitz the soup until it is smooth using a blender.
Pour back into the pan and warm through and season.STEP 4.
Heat up the flatbreads as per packet instructions.
Spoon the soup into warm bowls, top with parsnip crisps, protein seed blend, chilli flakes, and a dollop of the remaining crème fraîche.
Serve with the flatbreads to the side. -
High in protein from bone broth and protein seed mix.
Parsnips and seed mix add fibre.
