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Carrot, Parsnip, Fennel and Ginger Soup

Suitable for vegetarians

Serves: 6

A high fibre soup. Ginger is known to help to keep your mouth healthy. It can calm nausea, ease arthritis symptoms and lower blood sugar. A great addition to this healthy soup.

About 12 sprays fry light cooking spray

2 medium red onions, chopped

500g carrots, chopped

500g. young parsnips, peeled and diced

1 bulb fennel, tops reserved, chopped

1 Tsp. ground sweet paprika

2 Tsps. dried coriander or 1 Tbsp. freshly chopped coriander

Thumb size piece root ginger, peeled and grated

1 clove garlic, chopped

½ Tsp. Very Lazy Chillies from a jar or 1 red chilli, de-seeded and chopped

1.4 litre vegetable stock

Salt and pepper

To Serve: optional natural yoghurt and reserved fennel tops, sliced

1. Heat the spray oil, in a large casserole, on the hob. Add onions and cook, stirring, over medium heat, for about 5 minutes, to soften.

2. Add carrots, parsnips, fennel, paprika, coriander and ginger, with 4 tablespoons of the stock. Cook stirring frequently, over medium heat, for about 6 minutes, to soften vegetables a little. Stir in the garlic.

3. Add stock and a light seasoning of salt and black pepper.

4. Cover with a lid and bring to the boil. Simmer for about 30 – 35 minutes, until vegetables are completely tender.

5. Blend soup either in a food processor fitted with a metal blade, or use a hand held electric stick blender.

6. Adjust seasoning if necessary, then serve the soup in bowls, topped with a dollop of yoghurt, if using and a few of the reserved chopped fennel tops.


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