Root vegetables are so satisfying and parsnip has to be one of the most ‘earthy’. In this recipe, we bring out it’s natural sweetness with some apple and add in our favourite health boost…….you’ve guessed……seaweed! Easy to make and delicious to eat.
To make enough for 6 bowls:
Gently fry 2 parsnips with chopped large onion, a chopped cooking apple in some sunflower oil. Sprinkle 1 tblspn curry powder, 1/2 tsp turmeric, good pinch of black pepper over, stir in and fry for 1 more minute. Add 1.2 litres vegetable stock, 1 tblspn Sea Gardener Soup Blend, 1 tblspn Setting & Thickening Blend (and a few cashew nuts for extra protein if you like) and simmer for 25 mins.
Allow to cool a bit before adding 0.5 L milk (cow or plant based). Blend soup until smooth.
Served here with Seeded Wholemeal Scone, with 1 tblspn of Sweets and Baking Seaweed Blend added to mix. We used sunflower and pumpkin seeds in these, along with a little grated cheese and 1 tblspn dried mixed herbs to a standard scone mix. Add the seaweed blend to flour and dry ingredients.