Carrot Squash and Parsnip Soup
Submitted by Daphne
I love soup, but can't bear the synthetic taste of the canned stuff.
To me, nothing tastes better than soup cooked from fresh organic vegetables.
I have experimented a carrot soup with two other sweet base roots:
parsnip and butternut squash. A wholesome but simple light lunch with some
wholemeal toasts or buns. Imagine the amount of fibre and goodness
in a bowl full of steaming hot carrot, squash and parsnip soup.
- 4-5 small, or 2-3 large organic carrots, finely chopped
- 1 medium parsnip (organic if possible), finely chopped
- 1 butternut squash (about 200-300g), finely chopped
- 1 large onion, finely chopped
- 2 tablespoons corn flour mixed well with 1 cup water
- A handful of finely chopped parsley
- A pinch of ground black pepper
- A pinch of sea salt to taste
- Place the chopped carrot, squash and parsnip in a medium size, deep saucepan. Fill it up with water till about 3cm above the vegetable.
- Bring content to a boil then reduce the heat to low and simmer till everything is soft.
- Use a masher, slowly mash the vegetable into puree form.
- Stir constantly till it is all mixed well, and smooth.
- Add in the corn flour and water mixture, keep simmering till the soup is thickened and pasty.
- Add in enough salt to suit your taste.
- Sprinkle ground black pepper and parsley over soup when serve.
- There is no need for stock, as these root vegetables are
sweet enough to give taste to the soup.
- I sometimes replace squash with a small pumpkin. Works just as well.
- Melt a dollop of vegetable spread into the soup adds more flavour to it.
- You could use a blender to make the vegetables pasty, but just
mashing it preserves its original fibre and texture.
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