Darkness strikes at 5:00pm, shops are filled with thick coats and woolly scarves and the people of England hibernate in their homes to avoid the bitter cold. It’s that time of year again.
Instead of mourning the summer and letting this sudden weather change get me down, I decided to embrace winter, in particular the seasonal foods it brings with it. I started by ‘going back to my roots’ and creating this delicious spiced parsnip and carrot soup.
Pretty much all shop bought soups contain FODMAPs, especially onion and garlic, so I’ve found it much easier and cheaper to make my own. This recipe is definitely one of my favourites. The combination of the vegetables creates a sweet flavour, the coconut milk thickens the soup giving it a creamy consistency and the spices give it that extra kick. It’s also filled with goodness, particularly from the ginger – a must-have for those suffering from IBS. Ginger improves absorption of essential nutrients and stimulates digestion. It’s also antispasmodic and anti-inflammatory, helping with pain relief. Fodmappers should be sure to fit a regular dose of ginger into their diets.
Ingredients: (serves 2)
- 2 parsnips
- 3 carrots
- 5 celery
- 2 tbsp coconut milk
- Ginger (1tbsp grated)
- Chilli flakes
- ¼ cup of pumpkin seed
(This recipe is adapted from Deliciously Ella)
Start by peeling the carrots and parsnips. I overestimated the amount of vegetables needed so half of the ones pictured below went back into the fridge.
Chop the carrots, parsnips and celery into small pieces. Peel and chop the ginger.
Now this is where I get lazy and have my amazing soup machine do all the work. All you have to do is add your ingredients, water and sit back and relax. I couldn’t recommend it more (buy here).
For those of you that aren’t convinced, boil your vegetables in a pan for about 20 minutes or until softened. Then place all your ingredients, including the water from the pan, in a blender and blend until a creamy mixture forms. Use as much or as little of the seasonings as you want. Add more water if you want to change the consistency.
While waiting, I toasted the pumpkin seeds. Not only are pumpkin seeds rich in magnesium and zinc, they add a crunch to the soup and make it look that bit more presentable.
Add the seeds to a pan with a drop of sesame oil and a pinch of paprika and chilli flakes –again, use as much as you can handle. Cook for about 2 minutes or until slightly browned.
When the soup’s ready, put it in a bowl and sprinkle the pumpkin seeds on top. I also added a dash of paprika and a sprinkling of salt.
There you have it – a souper recipe that promises to keep you warm and fight away your winter blues!