Garlic and Thyme roasted Sweet potato Parsnip Turmeric Soup!
All I’ve been craving recently is soup with some warm crusty bread, I actually gave in and bought some pre-made last week which made me remember how much I love making my own- et viola this recipe was born!
Sweet yet savoury yet fragrant and just all round delicious 😌complete with a Natural coconut yogurt swirl 🥥 I normally don’t find soup too filling or satiating but because the base of this soup is so carb heavy it really hits the spot. It’s also FULL of vitamins, minerals, fibre oh and flavour if I haven’t mentioned already.
Why not make yourself a batch and save money on lunches this week? Or even save the batch for dinner so you can relax after getting in from work?
500g Sweet potato
500ml light coconut milk
2 Cloves of garlic
1 TBS Coconut oil
2 TBS Turmeric
1 TBS Paprika
Handful of fresh thyme
1 TSP salt, pepper, chilli flakes
1. Peal your potatoes and parsnips and dice them into cubes
2.Lay onto a baking tray with the coconut oil, chopped garlic, salt, pepper and thyme, shake the tray to cover the veg well then place in the oven for 30 mins on 180 degrees
3. Remove and blend till soft then place in a saucepan with the coconut milk, turmeric, chilli and paprika and simmer on a low heat for 20 mins till it thickens.